Preparation Time
35-40 minutes
Note
This is a classic tapa from Spanish bars that differs from the traditional Cuban way of preparing breaded shrimp by using Orly batter. It’s a very easy recipe that will give you another alternative and will undoubtedly impress your guests.
Ingredients
Ingredients (for about 3-4 people)
- 500 g of large raw shrimp (about 18 pieces)
- 125 g of wheat flour
- 100 ml of beer
- 1 medium egg
- 1 teaspoon of baking powder (optional but it helps a lot for the breading mixture to rise)
- ½ teaspoon of food coloring or ground turmeric (to give them that golden hue)
- Salt to taste
- Sunflower oil for frying
Instructions
Preparation
- We peeled and cleaned the shrimp, leaving only the tails so they can be easily held and eaten. We set them aside.
- In a bowl, we prepare the dough or "pasta Orly", a French-style batter that is very typical in Spanish cuisine, light and fluffy. We add the flour, beer, egg, yeast, salt, and coloring or turmeric to give it that golden appearance. We mix well until we achieve a smooth batter, free of lumps, that easily adheres to the shrimp. If it's too thick, we add a splash of water. We let it rest for about 15 minutes to allow the yeast and beer to work. We will dip the shrimp in the batter by holding them by the tails one by one as we drop them into the pan. They are not breaded and are not placed on a plate; instead, the process continues as we fry them.
Frying
- We heat a generous amount of sunflower oil in a frying pan or pot, making sure it doesn’t smoke. We dip the shrimp tails in the batter, allowing any excess to drip off, and fry them in batches of three or five, depending on the size of the pot, to prevent the oil from losing its temperature. In just a minute and a half, they will be ready: golden, crispy, and perfectly colored.
- We take them out and let them rest on paper towels to remove the excess oil.
Presentation
We serve the battered shrimp accompanied by a classic pink sauce made with mayonnaise and ketchup.
Servings
3-4 people