Servings: 8 as a tapa
Ingredients:
1 pound raw jumbo shrimp, peeled
A few threads of saffron
1 egg, beaten
4 tbsp water
1/2 tsp salt
1/4 tsp bicarbonate of soda
1/2 cup flour
Virgin olive oil for deep frying
Preparation:
Make a batter with the egg, water, salt, bicarbonate, flour, and saffron. It should have the consistency of pancake batter. Let it rest one hour. Dip the peeled prawns in the batter and fry them in hot oil until they are golden on all sides. Drain on kitchen paper and serve hot.
Recipe courtesy of Spain GourmeTour magazine.
