Ingredients:

  • 1 lb Large Shrimp (Prawns), deveined, tail on
  • 4 cups High Smoke Point Oil (Canola or Vegetable)
  • 1 cup All-Purpose (Plain) Flour
  • 1/2 cup Rice Flour or Cornstarch
  • 1 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1 1/4 cups Very Cold Lager or Pale Ale

Instructions:

  1. Prepare the Shrimp: Pat the raw shrimp completely dry using kitchen paper. Excess moisture is the enemy of crispiness. Keep chilled.
  2. Mix the Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, rice flour/cornstarch, baking powder, salt, pepper, paprika, and garlic powder.
  3. Mix the Batter: Gently pour the very cold beer into the dry ingredients. Whisk quickly until just combined. A few lumps are perfectly acceptable—overmixing develops gluten and makes the batter tough.
  4. Chill: Cover the batter and place it in the refrigerator for a minimum of 30 minutes. The temperature difference between the cold batter and the hot oil is key.
  5. Heat the Oil: Pour the oil into the deep pot. Attach the thermometer and slowly heat the oil to 375°F (190°C).
  6. Set Up the Station: Arrange the dredging station: Dry shrimp, cold batter, and the wire rack next to the pot.
  7. Test the Temperature: Check the oil temperature constantly. If you don't have a thermometer, drop a small drizzle of batter in; it should sizzle vigorously and turn golden brown in about 30 seconds.
  8. Batter and Fry in Batches: Dip 4-5 shrimp at a time into the cold batter, ensuring they are fully coated. Allow excess batter to drip off. Carefully lower the shrimp into the hot oil, dropping them away from you. Do Not Overcrowd: Fry only 4–5 pieces at a time to maintain the oil temperature.
  9. Cook to Golden: Fry for approximately 2–3 minutes, turning gently once, until the batter is deeply golden brown and puffed.
  10. Drain and Season: Remove the fried shrimp using the spider strainer. Place immediately onto the wire rack (not paper towels, which steam the bottom). Immediately sprinkle with a pinch of fine sea salt.
  11. Repeat: Allow the oil temperature to return to 375°F (190°C) between batches before frying the remaining shrimp. Serve piping hot!