Ingredients
For the shrimp marinade:
- Shrimp: 500g (shelled and deveined, you can leave the tail on if you prefer)
- Garlic: 2-3 pods (chopped)
- Lemon juice: 1 tbsp. tbsp
- Salt and black pepper: According to your taste
- Chili powder or Nokoss: 1 tbsp. coffee (the Nokoss is a Senegalese spice paste made from peppers, garlic and broth)
For the donut dough:
- Wheat flour: 250g (about 2 cups)
- Baking powder: 1 sachet (about 11g or 1 tbsp)
- Eggs: 2 large
- Water or milk: 150ml to 200ml (add gradually to obtain a thick consistency that coats well)
- Vegetable oil: 1 tbsp. tbsp (added to the dough for more flexibility)
- Salt: ½ tsp. coffee
Instructions
1. Marinate the shrimp
In a bowl, mix the cleaned shrimp with the garlic, lemon juice, salt, pepper and your Nokoss. Let sit for at least 15 to 20 minutes so that the flavors permeate the flesh well.
2. Prepare the dough
In another large bowl, whisk the eggs with the spoonful of oil. Gradually add the flour and baking powder. Slowly pour in the water (or milk) while whisking continuously. You must obtain a thick and smooth dough : if it is too liquid, it will not stick to the shrimp; if it is too thick, the donuts will be too heavy.
3. Coating
Heat a generous amount of vegetable oil in a deep frying pan or wok. Dip each shrimp into the batter, making sure it is completely covered.
4. Frying
Carefully place the coated shrimp in the hot oil (do not overcrowd the pan). Fry for approximately 3 to 5 minutes, turning them halfway through cooking, until they are nicely puffed and a deep golden brown.
5. Draining
Place the cooked donuts on absorbent paper to remove excess oil.