250g self-rising flour
salt as per taste
1 tbsp Old Bay seasoning.
Half a teaspoon of black pepper.
4 cups of yogurt
1 kg medium shrimp
Mix the flour, 1 tablespoon each of the salt, Old Bay seasoning, and black pepper in a bowl that is shallower than deep. Put the curd in a separate bowl on the smaller side. Put the oil in a Dutch oven or medium cast iron skillet and heat it over medium-high heat until it reaches 375°F.
Meanwhile, pat the shrimp dry and dip them in the flour mixture the first time, then coat them in the curd and dip them in the flour mixture the second time. After each coating is done, give the shrimp a quick shake to remove any extra flour or batter. Fry the shrimp, in batches, until golden brown (about 2-3 minutes). Transfer the shrimp to a paper towel-lined tray using a slotted spoon.
Add more salt as per your preference. When frying shrimp, you may find that you need to turn up the heat to maintain a constant oil temperature of between 350 and 375 degrees Fahrenheit. While the remaining portions are cooking, keep the previously sautéed shrimp warm in an oven preheated to 200°F.
Credit: Yummy Recipes