Shrimp Fried in Leavened Batter

Tiny shrimp are dipped in a light yeast batter and fried until golden. The yeast creates a crisp, fluffy coating that is favored in Rome and Palermo.

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Servings: 4 servings

Course: Appetizer

Main Ingredients

1 pound unshelled shrimp, as small as possible (455 g)
2 eggs
Salt
1/2 package active dry yeast (about 1 1/4 teaspoons), dissolved in 1 cup lukewarm water (240 ml)
1 cup flour (140 g)
Vegetable oil for frying

Instructions

Shell and devein shrimp. Wash and dry thoroughly.
Optional: Bend shrimp so head and tail meet, and skewer with a toothpick.
Break eggs into a bowl, add salt, and beat. Add dissolved yeast, then sift in flour while beating steadily.
Heat 1/4 inch oil in a frying pan. Test readiness with a drop of batter.
Dip shrimp in batter, slip into pan (do not crowd), and fry until golden on both sides.
Transfer to a cooling rack or paper towels to drain. Sprinkle with salt and serve.

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