1 pound jumbo shrimp, peeled, de-veined, washed and butterflied
1 egg
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
I've made saffron butter but not batter :) Sounds really delicious! Great idea and love the Mojo de Cilantro also.
ReplyDeleteThis recipe looks awesome. Looks like I'm going to have to give this one a try!
ReplyDeleteI was so thinking Saffron the past couple of days, and this sound wonderful!
ReplyDeleteI'm not a big shrimp fan, but I bet this would be just as good with pork. I'm totally trying it.
ReplyDeleteI applaude the whole meal...this one is a keeper!
ReplyDeleteThank you, thank you! Hosting a Spanish tapas party in Feb. Maybe we can try these out!
ReplyDeleteI just commented on Chef E's blog that I never use Saffron in my cooking. When I think Saffron I think of rice or soup. I've never seen it used this way. How delicious!! Now I have an excuse to buy some!
ReplyDeletevery intriguing. looks quite easy too. will give it a go
ReplyDeleteGreat idea to add saffron!
ReplyDeleteLesson learned today:
ReplyDeleteShrimp battered and fried = yummy
Shrimp battered and baked = interesting...not so yummy...