Battered Shrimp

When cooking fried shrimp, most common questions tend to centre around achieving the perfect crispy, golden-brown texture without the shrimps being overcooked or undercooked. People also often struggle with the batter consistency and how to perfectly season the shrimps for optimum taste. The most common mistake people make is not drying the shrimp properly before coating with the batter. This often results in the batter not adhering to the shrimp properly and falling off during frying. Another common issue is not maintaining the oil temperature constant which could result in uneven frying. The shrimp should sizzle on going in, but not violently. To get the most out of this dish, it’s advised that you dry the shrimps thoroughly before battering. Also, keeping the oil temperature steady at 375 degrees F (190 degrees C) ensures an evenly cooked shrimp. Adding seasonings like paprika, cayenne pepper can enhance the flavor. Many people may not know that adding a small amount of cornstarch to the flour mix can result in a crisper coating. Also, using cold batter on the shrimp plays a crucial role in achieving a light yet crisp crust, just like your favourite restaurant-style fried shrimp.