Ingredients
Shrimp:
- Shrimp: 500 g (shelled and deveined, leaving the tail for presentation if desired).
- Marinade: A squeeze of lemon juice, salt and black pepper.
The donut dough:
- Flour: 2 cups (approximately 250 g).
- Baking powder: 1 teaspoon (for the air side).
- Egg: 1 big.
- Water or Milk: ½ to 1 cup (add gradually until the texture is thick enough to coat a spoon).
- Seasoning: Salt, black pepper, garlic powder and a pinch of chili flakes or paprika.
- Oil: For frying.
Instructions
1. Prepare the shrimp
- Carefully clean the shrimp and dry them with absorbent paper.
- In a bowl, mix the shrimp with the lemon juice, salt and pepper. Let sit for 10 minutes for the flavors to penetrate.
2. Prepare the dough
- In a large salad bowl, whisk together the flour, yeast, salt, pepper, garlic powder and paprika.
- Add theegg and start incorporating thewater (or milk) slowly.
- Whisk until the batter is smooth and thick — it should have the consistency of heavy cream or pancake batter to adhere to the shrimp without dripping.
3. Frying
- Heat theoil in a deep pan or deep fryer at around 180°C.
- Hold a shrimp by the tail (or use a fork), dip it in the batter until completely coated, and carefully place it in the hot oil.
- Fry in small batches for 2 to 3 minutes on each side until they are golden brown and crispy.
- Remove them and drain them on absorbent paper to remove excess oil.
Presentation suggestion
Serve these donuts hot while they are still crispy! They pair wonderfully with hot sauce, garlic aioli or simply a squeeze of fresh lime.
Chef’s tip: To ensure that the batter adheres perfectly, you can lightly dredge the marinated shrimp in dry flour before dipping them in the liquid batter.