Jumbo Shrimp in Saffron Batter with Mojo Dipping Sauce
Ingredients
- For Battered Shrimp:
- 1 lb. jumbo shrimp, peeled, de-veined, washed and butterflied
- 1 egg
- 4 Tbs. water
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- A few saffron threads
- 1/2 C flour.
- Oil for frying
- For Mojo Sauce:
- 4 cloves garlic
- 1/4 tsp. cumin
- 3/4 tsp. coarse salt
- 1/2 C. cilantro
- 3/4 C. virgin olive oil
- 5 Tbs. water
- Spanish sherry vinegar, to taste
Directions
Whisk together egg, water, salt, baking soda and saffron. Add in flour, whisking until mixture resembles pancake batter. Let rest 1 hour. Heat up oil in large saute pan over medium-high heat. Test oil heat by dropping a little batter to ensure it fries upon hitting oil. Dip shrimp in batter. Fry until golden brown. Drain on paper towels. Peel garlic and chop coarsely. Wash cilantro and cut off stems. Add garlic, cilantro, salt and cumin to a blender or food processor and pulse (blend for short burst of time). Drizzle a little of the olive oil into blender with each pulse. Add small amounts of water until the sauce is thick but no longer paste-like. Add vinegar to taste (about 1 1/2 teaspoons). Served fried shrimp with mojo sauce.
