Gabardine Shrimp 🍤🍤🧥🥢

In a medium bowl mix the sifted flour, beer, yeast and spices. Cover with plastic wrap and let the dough rest for half an hour in the refrigerator. Meanwhile, carefully peel prawns or shrimps and leave the tails to be able to take and spread in the dough. The consistency should be like pancake batter. Mine was a little thick so I added a little more liquid. ✍🏻 Tips: 🧥 You can try with other flour and go adjusting the amount of liquid because some absorb more than others (especially whole wheat). 🧥 The beer can be replaced with carbonated water (I played it safe). Without either of these two ingredients they will NOT be crispy and that is what makes them so delicious 😋. 🧥 You can vary the spices to taste. I used Garam Masala for the oriental feast and it gives it a very rich touch (usually coloring or saffron is used to give it color).

After leaving the dough to rest and check consistency, put the shrimp in the dough leaving the tails out and fry in soft olive oil (the ideal temperature if you have a cooking thermometer is 180°). 1 min. per side approx. They are done very quickly in batches of 4 or 5. Place on a plate on kitchen paper to absorb excess fat and serve immediately to enjoy the flavor and crunchy texture. If you accompany them with a little soy sauce they are also delicious 🤤.