Beer-battered Shrimp
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Ingredients
For the Dip
- 3/4 cup mayo
- 1/3 cup chili garlic sauce, (Thai)
For the Batter
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1 bottle lager, your favorite brand, as needed
For the Shrimp
- 750 grams shrimp, peeled, deveined, tails removed, (1 1/2 lbs)
- cooking oil, as needed
Instructions
- Stir together the Dip ingredients in a bowl, cover and place in the fridge for at least 2 hours and up to 2 days.
- A few hours before you intend to cook the shrimp, make the batter. In a medium bowl, add the Batter dry ingredients and whisk together. Stir in lager as needed to make a thick batter. Cover the bowl and let sit at room temp for 2 to 4 hours.
- When ready to cook, preheat your oven to 100 C (200 F), line a baking sheet with paper towels. Heat about 1/2 inch of oil in a heavy deep pan to 180 C (350 F).
- When the oil is hot, dip shrimp in batter, letting excess drip back into the bowl. Working in batches, carefully place the shrimp into the hot oil, and fry for 2 to 2 1/2 minutes or until golden brown, remove shrimp with slotted spoon and place on the prepared baking sheet. Keep cooked shrimp warm in the oven until all shrimp are cooked.
- Serve with the dipping sauce you prepared earlier. Enjoy.
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