Crispy shrimps

by Chef Danilo Peppoloni – APCI Delegation

Ingredients for 4 serves


For the batter

  • 200 gr. - All-purpose/ 00 flour
  • 330 ml. -  Cold lager or pale ale
  • 10 gr. - Extra virgin olive oil


For cooking the spinach

  • 500 gr. - Baby spinach
  • 10 gr. -  Extra virgin olive oil
  • 5 gr. - Salt
  • 1 gr. - Black pepper


For frying

  • 12 - Argentine shrimps
  • 1l - Olitalia FRIENN - deep-frying oil


For finishing

  • 200 gr. - Green apple ice-cream
Crispy shrimps 1
Crispy shrimps 2

Frying products

Frienn italian frying

See all


For the batter

  • 1

    Prepare the batter mixing flour, beer, and a tablespoon of extra virgin olive oil in a bowl, then leave it to rest in the fridge for about 15 minutes.

For the spinach

  • 1

    In a pan, sauté the spinach for about a minute and add a little extra virgin olive oil and a pinch of salt and pepper. 


For frying

  • 1

    Peel and devein the shrimps, then batter and fry them in FRIENN oil at 170°C.

Food plating

Arrange the sautéed spinach in a nest and lay it in the centre of the plate with 3 crispy shrimps on top. Lay a quenelle of green apple ice-cream and add a drizzle of extra virgin olive oil on top right before serving.

Crispy shrimps 3


Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.