85g/3oz gluten free self-raising flour
1 tsp cornflour
75-100ml/2½-3½fl oz cold sparkling water
300ml/½ pint vegetable oil, for deep-frying
8 raw shrimp - heads and shell removed - tail on
Sweet chili sauce - click here for recipe
salt and freshly ground black pepper
In a clean mixing bowl, whisk together the gluten free flour, cornflour and enough sparkling water to make a smooth batter the consistency of double cream.
Heat the vegetable oil in a heavy-based saucepan until a breadcrumb sizzles gently when added to the pan. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
Dip the shrimp in the batter to coat completely, then carefully lower into the hot oil.
Deep fry for 3-4 minutes, or until the shrimp is cooked and the batter is golden-brown and crisp.
Carefully lift out with a slotted spoon and drain on kitchen paper.
Season with salt and freshly ground black pepper. Serve immediately with sweet chili sauce.
Recipe adapted from: Good Food