To keep batter from falling off shrimp (or any other food you're frying), you can follow these tips:
Dry the Shrimp: Before battering, make sure the shrimp are dry. Pat them gently with paper towels to remove excess moisture. Moisture on the surface of the shrimp can prevent the batter from adhering properly.
Flour Dusting: Lightly coat the shrimp with flour before dipping them in the batter. The flour creates a dry surface, which helps the batter stick better to the shrimp.
Chilled Batter: Ensure that the batter is cold and not too runny. A chilled batter is thicker and adheres better to the shrimp. If the batter is too thin or warm, it might slide off the shrimp during frying.
Cornstarch in Batter: Adding a bit of cornstarch to the batter can improve its clinginess. Cornstarch adds structure and helps the batter adhere better to the shrimp.
Double Dipping: For extra adhesion, you can try double-dipping the shrimp. After the initial dip in the batter, let the excess batter drip off, then dip the shrimp again. This creates a thicker layer of batter that is less likely to fall off during frying.
Proper Frying Temperature: Ensure that the oil is at the right temperature before frying. If the oil is not hot enough, the batter may soak up more oil and become heavy, increasing the chances of it falling off. Use a deep-fry thermometer to monitor the oil temperature (around 350-375°F or 175-190°C for most batters).
Avoid Overcrowding: Fry the shrimp in batches, giving each piece enough space in the frying basket or pan. Overcrowding the fryer can cause the shrimp to stick together and disrupt the batter.
Fry Gently: When you place the shrimp into the hot oil, gently drop them in, rather than tossing them. This helps the batter adhere better to the surface.
By following these tips, you can improve the adhesion of the batter and enjoy perfectly fried shrimp without the risk of the batter falling off during cooking.