Tuesday, January 13, 2009
Gambas en Gabardina (Jumbo Shrimp in Saffron Batter)
1 pound jumbo shrimp, peeled, de-veined, washed and butterflied
4 tablespoons water
1/2 teaspoon salt
1/4 teaspoon baking soda
A few saffron threads
1/2 cup flour.
Oil for frying.
Whisk together egg, water, salt, baking soda and saffron. Add in flour, whisking until mixture resembles pancake batter. Let rest 1 hour.
Heat up oil in large saute pan over medium-high heat. Test oil heat by dropping a little batter to ensure it fries upon hitting oil.
Dip shrimp in batter. Fry until golden brown. Drain on paper towels.
Serve with Mojo de Cilantro