Appears in Cook's Country February/March 2011
Beachside seafood shacks churn out these crisp fried shrimp by the bucketful. But how do you make them at home without a Frialator and unlimited access to tiny shrimp?
WHY THIS RECIPE WORKS
A basic batter of flour and water fried up soft and bready on initials batches of our Popcorn Shrimp. To create a more solid crunch, we replaced some of the flour with cornstarch. A little baking powder increased browning and added a bit of...