For the batter
1 cup all-purpose flour
1 egg (separated into whites and yolks)
1/2 teaspoon salt
3/4 cup olive oil
1 cup water
3 cups breadcrumbs
16 medium-sized shrimp with shells, cleaned
For the dipping sauce
1/2 cup soy sauce
1 1/2 cups water
1/4 teaspoon sesame oil
2 tablespoons grated ginger
1/2 tablespoon chopped scallions
For the batter
1 cup all-purpose flour
1 egg (separated into whites and yolks)
1/2 teaspoon salt
3/4 cup olive oil
1 cup water
3 cups breadcrumbs
16 medium-sized shrimp with shells, cleaned
For the dipping sauce
1/2 cup soy sauce
1 1/2 cups water
1/4 teaspoon sesame oil
2 tablespoons grated ginger
1/2 tablespoon chopped scallions
For the batter
In a medium-sized bowl, mix all the ingredients together except for the egg whites, until you get a smooth and even consistency
Cover and let it rest for about 30 minutes
In a small bowl, beat the egg whites with an electric mixer until they become frothy
Add the egg mixture to the batter and mix well
Heat the olive oil in a medium-sized pan over medium heat
Dip each shrimp into the batter, holding it by the shell, and fry them in batches for about 5 minutes on each side, or until they are golden brown
Use a slotted spoon to remove them from the oil and place them on paper towels to drain
Serve with the dipping sauce.
