Pancake Shrimp

Until now it was impossible for me to have good fried shrimp unless i was at a restaurant with a deep fryer. I don't have a deep fryer at home or the oil required to use one. Recently however i heard about how some people have fried a fillet of fish in pancake batter. It got me wondering if it would work with shrimp instead of fish. So i modified my pancake recipe to a thicker batter with more flour and no sugar or baking powder and decided to try it out. The shrimp came out even better than expected and I can't wait to use it again. 

• 2 Tablespoons Melted Butter
• 1 1/3 Cups Flour
• 1/2 Cup Milk
• 1 Teaspoon Salt
• 1 egg
• A bit of freshly ground pepper

Mix all of your ingredients in a large bowl with a wooden spoon. Its very important to have it be very well combined so that the cooked batter is very uniform.

Make sure the shrimp are dry and then add them to the batter. Mix until the shrimp are covered. To test the consistency of the batter lift a shrimp out of the batter and see how quickly the batter runs off of it. The batter shouldn't run off too quickly, but should slowly drip back into the bowl. Then afterwards heat up some oil in a large frying pan. After it is hot, take one shrimp at a time and add them to the bowl. When you do so, make sure to take some batter in your hand with it. Not so much that the shrimp is made into a pancake, but enough to cover it. 

You can set up a station like the one shown

The Shrimp only take about two or three minutes to cook, so about a minute after you add them to the oil flip them so they are cooked on both sides. The shrimp will turn orange and be easily (forkable?) when they are ready, and the batter will be a nice golden brown color. The shrimp are delicious both with ketchup and plain and make the perfect appetizer or meal.