Shrimp in beer batter

In a bowl mix the flour, a pinch of salt and the yolks of eggs (keep aside the egg whites), beer (or water or milk) and oil, knead until you get a homogeneous mixture. Let stand one hour.

Meanwhile, peeled scampi; whip the egg whites until foamy and embed them firmly to the dough just before baking. Heat oil in a skillet; Dip the shrimp into the batter, then in the hot oil, but not steaming hot (175°).

Let them Brown and inflate 5 minutes (a little more if they are frozen), turning occasionally. As they are ready, remove shrimp from oil with a slotted spoon and drain on paper towels.

Arrange the shrimp on a plate of warm service, sprinkle lightly with salt and garnish with lemon slices and parsley leaves. Served with tartar sauce.