Crispy Rock Shrimp with Lime and Coriander

  • Canola oil, for frying
  • 900g rock shrimp
  • Salt
  • 2 tbsps coriander seeds, cracked in a mortar and pestle or spice grinder
  • 240g plain flour, plus extra for dredging
  • 1 tbsp cornstarch
  • 180ml ginger ale
  • 180ml soda water
  • 2 limes, thinly sliced
  • 50g fresh parsley leaves and tender stems

In a medium pot, pour enough oil so that the oil comes 3 inches up the sides. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 180°C. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

In a large bowl, liberally sprinkle the rock shrimp with salt and coriander.

In a separate bowl, whisk together the flour, cornstarch, ginger ale and soda water.

In a separate dish, add the remaining flour and add the shrimp, tossing lightly to coat. Shake off the excess flour, and add the shrimp to the batter. With a wire spider or slotted spoon, add the shrimp to the oil and fry until light brown, about 2 minutes.

Lightly flour the lime slices, add the slices to the oil and fry, about 1 minute. When the shrimp is golden brown, add the parsley to the oil and fry until crispy, about 30 seconds.

Remove the shrimp, lime slices and parsley from the oil and place on paper towels to remove any excess oil. Season immediately with salt.

Place on a platter and garnish with the lime wedges.

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