A really different dish, crunchy Shrimps Coralie may be served with Tartare Sauce in small quantities as a first course or with potatoes for a filling main course.
12 lb. frozen peeled shrimps, thawed and drained
1 oz. fresh brown breadcrumbs
1 garlic clove, crushed
1 small onion, finely chopped
3 tablespoons ginger wine
½ teaspoon black pepper
6 fl. oz. Fritter Batter III
3 oz. dry breadcrumbs sufficient vegetable oil for deep-frying
1 lemon, quartered
Place the shrimps on a wooden board and, using a sharp knife, chop them- finely. Transfer the shrimps to a medium-sized mixing bowl and stir in the fresh breadcrumbs, garlic, onion, ginger wine and pepper. Mix well until the ingredients are thoroughly combined. With floured hands, form the mixture into 24 balls.
Pour the fritter batter into a medium-sized mixing bowl and place the dry breadcrumbs on a plate.
Dip the shrimp balls in the batter, coating them thoroughly, and dip them in the breadcrumbs, coating them thoroughly and shaking off any excess. Set aside.
Fill a large deep-frying pan one-third full of the vegetable oil. Place the pan over moderate heat and heat the oil until it registers 375°F on a deep-fat thermometer or until a cube of stale bread dropped into the oil turns light brown in 40 seconds.
Place the shrimp balls, 5 or 6 at a time, in a deep-frying basket, which has first been dipped in the oil, and put the basket into the hot oil. Cook, shaking occasionally, for 3 to 5 minutes or until they are crisp and golden brown.
Remove the balls from the pan and transfer them to kitchen paper towels to drain. Keep hot while you fry the remaining balls in the same way.
Arrange the balls on individual serving plates and garnish with the lemon quarters. Serve at once, piping hot.