Fried Shrimp with Crispy Batter

• 1 1/2 cups warm (not hot) water
• 1 cup all-purpose flour
• 1 teaspoon active dry yeast, dissolved for 10 minutes in warm water
• 2 quarts vegetable oil
• 36 large or extra large shrimp, peeled except for the tail and deveined (deveining optional)
• Salt to taste
• Assorted mayonnaises and/or chutneys

1. Whisk the water into the flour in a small mixing bowl.
2. As soon as the batter is smoothdont worry about a few lumpsstop whisking so you dont overwork the batter and make it tough.
3. Stir in the yeast and its soaking liquid, cover the batter with plastic wrap, and let it sit in a warm place for 1 to 2 hours or until doubled in volume (exact timing depends on the temperature of your kitchen).
4. Heat the oil in a heavy pot large enough so that the oil doesnt come higher than halfway up the sides.
5. If you have a frying thermometer, heat the oil to 370F.
6. If you dont have a thermometer, drop a dollop of batter into the oil.
7. When the batter rises, surrounded with bubbles, within 5 seconds, the oil is ready.
8. Start slowlya couple of shrimp at a timeuntil you get a sense of how the oil is behaving.
9. Ideally, the shrimp should take about 1 minute to brownthis ensures that they are cooked through (which they wont be if the oil is too hot).
10. If the oil isnt hot enough, the batter will be soggy.
11. Fry the shrimp, about 6 at a time, drain on paper towels, sprinkle liberally with salt, and serve immediately with the mayonnaises and/or chutneys, if desired.

warm, flour, active dry yeast, vegetable oil, shrimp, salt, chutneys

Taken from www.cookstr.com/recipes/fried-shrimp-with-crispy-batter (may not work)