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1 lb. of medium-sized shrimp, peeled & deveined (tails left intact)

2 Tbsp. corn starch

1/2 – 2/3 cup all-purpose flour

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. hot paprika

3 Tbsp. sesame seeds

1 shot Ouzo

1/2 – 2/3 cup of cold soda water (sparkling)

sunflower oil for frying

wedges of lemon for garnish

  1. If using frozen (raw) shrimp, place in your fridge and allow to thaw overnight. The next day, peel and de-vein the shrimp (leave the tails intact for esthetics). Rinse and pat-dry and reserve. In the meantime, add your sunflower oil to a pot/skillet/deep-fryer (enough oil to come-up 2 inches) and bring up to a heat of 350-360F.
  2. In a large bowl, add the flour, corn starch, sesame seeds and seasoning/spices and mix with a fork. Now add the Ouzo and and slowly add the cold soda water while whisking until you’ve poured 1/2 cup. The batter should resemble a crepe batter (or thin pancake batter). Add more soda water if needed.
  3. Once your oil is hot, grab your shrimp by the tail (another reason to keep the tails on) and dip them in the batter and carefully place the shrimp in the hot oil. Fry until just golden and remove with a strainer/slotted spoon and deposit on a paper-lined platter. If necessary, fry in batches.
  4. Serve as an appetizer/meze with a side of Taramosalata, wedges of lemon and of course, some Ouzo on ice.
September 6, 2019

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