Spanish cuisine · Fish & Seafood

Shrimp in Beer Batter

Shrimp in a light beer batter with saffron and turmeric, fried golden and served hot with lemon.

Ingredients · for 4 servings

• 16 large shrimp
• 150 g flour
• 1 tsp baking powder
• 1 pinch saffron threads
• 1/2 tsp turmeric
• 180 ml light beer
• 500 ml olive oil
• 2 lemons
• salt

Instructions

1. Peel the shrimp, leaving the last tail segment as a handle, devein, pat dry and season lightly with salt.
2. Crumble the saffron threads between your fingers and let them steep in 2 tbsp warm water for 5 min until the water turns deep yellow.
3. Mix the flour, baking powder, turmeric and 1/2 tsp salt, quickly stir in the saffron water and the cold beer until a smooth, thick batter forms; let rest for 10 min.
4. Heat the olive oil in a deep pot to 180°C — a drop of batter should rise immediately and bubble.
5. Dip the shrimp by the tail into the batter, let the excess drip off briefly, and fry for 2–3 min each until the coating is light golden brown and puffed up; never more than four at a time.
6. Drain on paper towels, salt, and serve immediately with lemon wedges as a warm tapa.