For 6 people
For 6 people
Beat the eggs into an omelet, adding the flour, yeast, salt and pepper and finally the water until you obtain a smooth and fairly thick batter, then let it rest for 30 minutes.
Meanwhile, prepare the marinade by mixing the soy sauce, vermouth, ginger, coriander and oil.
Peel and devein the shrimp, keeping the tails on. Rinse and dry them with paper towels, then toss them with the marinade. Cover and refrigerate for 30 minutes.
After this time, drain the shrimp and gently whisk the batter.
Heat the oil to 175°C in a frying pan with fairly high sides. Once the oil is hot, coat the shrimp in the batter and dip them into the frying oil.
Once the donuts are well risen and golden brown, remove them from the oil. Let them drain on absorbent paper.
Serve your shrimp fritters hot with a hot sauce.
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