Shrimp and Vegetables in Batter
by Chef Stefano Barbato · 938K subscribers on YouTube
A Sicilian-style crispy batter made with beer and sparkling water, tossed with shrimp and fresh vegetables. Perfect for a crunchy, golden fritto misto.
- Difficulty
- medium
Ingredients
12 items- 200 gFlourLow-gluten flour (W low, protein max 8-10%)
- 100 gAcqua Gasata FreddaExtra may be added to adjust density
- 100 gCold BeerExtra may be added to adjust density
- 1 pcsMedium Whole EggCan be omitted; replace with 60g extra liquid (water+beer)
- SaltA pinch
- 4 pcsIce CubesAbout 4-5 cubes to keep batter cold; no exact dose
- 1000 gShrimp1 kg whole shrimp, cleaned
- 300 gVerdure a PiacereSuch as broccoli, cauliflower, carrot sticks, zucchini sticks, onion rings, zucchini flowers, etc.
- Frying OilPeanut or sunflower high-oleic oil, for deep frying
- Lemon(optional) — For serving; squeeze over fried items
- Acqua Gasata Extra(optional) — To adjust batter density if needed
- Birra Extra(optional) — To adjust batter density if needed
Method
- In a bowl, mix 100g cold sparkling water, 100g cold beer, 1 medium egg, and a pinch of salt. Stir until combined.
- Sift 200g 00 flour into the liquid mixture and whisk gently to avoid overmixing; lumps will dissolve during resting.
- Add 4-5 ice cubes to the batter to keep it cold and adjust consistency. Let rest for 10 minutes.
- After resting, check density: the batter should coat a shrimp thinly. Add extra sparkling water or beer if too thick.
- Clean 1 kg shrimp: remove head, shell (leave tail tip), and devein. Pat dry and dust lightly with extra flour on both sides.
- Prepare vegetables of choice (broccoli, cauliflower, carrot sticks, zucchini sticks, onion rings, etc.).
- Heat oil for frying (peanut or sunflower high-oleic) to 170-180°C.
- Dip vegetables one by one into the batter, let excess drip, and carefully fry in batches without overcrowding. Cook 2-3 minutes until golden.
- Similarly, dip shrimp by the tail into batter and fry for about 3 minutes until golden and crispy.
- Drain fried items on paper towels.
- Season with salt and a squeeze of lemon juice just before serving.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
