{"id":279962,"date":"2011-10-06T04:56:00","date_gmt":"2011-10-06T02:56:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/shrimp-fritters"},"modified":"2022-07-08T11:55:53","modified_gmt":"2022-07-08T09:55:53","slug":"shrimp-fritters","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/shrimp-fritters\/","title":{"rendered":"Shrimp fritters"},"content":{"rendered":"
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\nThis is a recipe I’ve wanted to make for a long time. Big, crispy, puffy doughnuts with jumbo shrimp. The only concern I had when testing was that my doughnuts did not stay crisp for very long after baking. They were visually beautiful, but soft after 5 minutes. I quickly identified the problem and so I present to you this recipe that is still crunchy! You can even make these doughnuts during the day and heat them up in the oven before dinner. They will regain their delicious texture in 8 minutes! <\/div>\n
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\nWhy does this recipe stay crisp? Most of the recipes for shrimp fritters include the addition of egg: whole, yolk or white egg. We see all kinds of things, but we have to go for the simplest, that’s often the key! While the eggs make the doughnuts puff up nicely, they add a texture that becomes soft after 5 minutes in the air. This is normal because the eggs give a “cakey” texture! By using only flour, cornstarch and fresh water (and yeast of course), the water evaporates when it comes into contact with the hot oil. In this case, only the flour\/starch remains on the shrimp, which remains perfectly crispy. <\/b><\/div>\n
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\nRecipe for 24 shrimp fritters:<\/div>\n
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\n-24 large shrimps or prawns<\/span><\/b><\/div>\n
\n-180g of flour (I took T55)<\/span><\/b><\/div>\n
\n-120g of wheat (or potato) starch<\/span><\/b><\/div>\n
\n-1\/4 teaspoon salt<\/span><\/b><\/div>\n
\n-250g of cold water<\/span><\/b><\/div>\n
\n-2 packets of baking powder<\/span><\/b><\/div>\n
\n– frying oil<\/span><\/b><\/div>\n

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 Put all the flour, wheat starch and salt in a bowl (not the yeast yet!).<\/i>
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\nAdd cold water and mix well until there are no lumps. <\/i><\/div>\n

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\nThe dough should be runny but very thick. <\/div>\n
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\nChill the bowl of dough for at least 30 minutes, unless the water is very cold. <\/i><\/div>\n
\nPrepare the prawns by peeling them. Just leave the tip of the tail.<\/i><\/div>\n
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\nWhen the oil is hot, add the baking powder to the batter and mix well (at the last second!).<\/i><\/div>\n

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\nDip the prawns in flour (in addition to the flour used for the dough) and remove the excess. <\/i><\/div>\n
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\nDip generously into the dough on all sides. <\/i><\/div>\n

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\nThen gently scrape the end of the shrimp over the edge of the bowl. <\/i><\/div>\n

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\nThen plunge the shrimp into the oil, holding it in this position for 3 seconds to give the fritter a nice shape.<\/i><\/div>\n
\nThen drop the doughnut into the oil.<\/i><\/div>\n

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\nDo the same with the remaining large shrimp. Let cook until a nice golden color is obtained.<\/i><\/div>\n

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\nDrain on paper towels and serve immediately with a sweet chili sauce. <\/i><\/div>\n
\nFor a reheating in the oven: heat the oven to 200\u00b0C, then put the doughnuts in a dish and let cook for 5-7 minutes. Then let stand for 3 minutes outside the oven, the doughnuts will regain their crispness ! <\/i><\/div>\n
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This is a recipe I’ve wanted to make for a long time. Big, crispy, puffy doughnuts with jumbo shrimp. The only concern I had when testing was that my doughnuts…<\/p>\n","protected":false},"author":1,"featured_media":51737,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-279962","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279962"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279962\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51737"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}