How to cook battered shrimp?

Ingredients

1 (8-ounce) bottle beer (recommended: Heineken)

1 (2-ounce) "shot" vodka (the cheaper the better)

1 3/4 cups all-purpose flour, plus a little extra, if needed

1 tablespoon paprika

1 clove garlic, peeled

1 tablespoon extra-virgin olive oil 1 pound "16/20" size shrimp, peeled and deveined, tails attached

Kosher salt

Freshly ground black pepper

4 cups vegetable oil About 20 basil leaves, stemmed, washed and dried

1 lemon, thinly sliced

Directions

Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. "Press" the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked.

Preheat the oven to 250 degrees F.

Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately.

Always batter when it's raw cooking shrimp or prawns twice will just wast them like eating rubber defrost them in a bowl of cold water should only take about ten mins to defrost fry for 5mins at 180

Shell them first, some say you should blanch them first as they become easier to shell.

Try both ways

With the larger ones de-vein them first and batter them.

Double Deep Fry them

It is easier to see them change colour if you don't batter them but about 7-10 minutes should be long enough

The best ones I have ever eaten had been in a boil-up

Chetak

Chetak

Yikes!!!! Hell know man.. I shell them leaving the tails on, I use a beer batter, give them a dump in the batter, and into the deep frye.

Keep an eye on them though, once the turn golden and float they are done.