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1
Whisk the water into the flour in a small mixing bowl.
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2
As soon as the batter is smoothdont worry about a few lumpsstop whisking so you dont overwork the batter and make it tough.
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3
Stir in the yeast and its soaking liquid, cover the batter with plastic wrap, and let it sit in a warm place for 1 to 2 hours or until doubled in volume (exact timing depends on the temperature of your kitchen).
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4
Heat the oil in a heavy pot large enough so that the oil doesnt come higher than halfway up the sides.
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5
If you have a frying thermometer, heat the oil to 370F.
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6
If you dont have a thermometer, drop a dollop of batter into the oil.
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7
When the batter rises, surrounded with bubbles, within 5 seconds, the oil is ready.
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8
Start slowlya couple of shrimp at a timeuntil you get a sense of how the oil is behaving.
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9
Ideally, the shrimp should take about 1 minute to brownthis ensures that they are cooked through (which they wont be if the oil is too hot).
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10
If the oil isnt hot enough, the batter will be soggy.
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11
Fry the shrimp, about 6 at a time, drain on paper towels, sprinkle liberally with salt, and serve immediately with the mayonnaises and/or chutneys, if desired.
