About 14-18 large fresh shrimp peeled (except for the tail)
1/2 cup All-purpose flour
1 egg white
1 tsp sweet paprika
1 tsp baking powder
1 tsp salt
olive oil for frying
In a large bowl, whisk together the flour, baking powder, salt, paprika and saffron.
Add about 1/2 cup of the ice-cold water and mix everything together.
We are looking for a nice thick batter.
Beat the egg white until you get nice stiff peaks.
Gently fold the egg into the batter.
In a saucepan, heat enough oil to deep fry over high flame; dip each shrimp in the batter except for the tail and deep fry.
Cook for about 1 minute on each side until golden brown. (They will cook very quickly)
Remove to a paper towel to absorb the oil.
Serve with Salsa Rosa.