Recipe by Kittencal@recipezazz
Plan ahead the beer batter needs to sit for 2 hours at room temperature before using. This recipe makes 1-1/2 pounds of shrimp double the batter recipe if you are planning to make a larger amount. You can store the used shortening for future use.
- 3⁄4 cup all-purpose flour
- 1 cup all-purpose flour
- 3⁄4 cup amber ale (use a light-coloured beer not a dark beer for this, and it MUST be room temperature)
- 4 large egg whites
- 1 1⁄4 teaspoons salt
- black pepper (I use about 1/2 teaspoon)
- 1 1⁄2 lbs uncooked large shrimp, peeled, tails left on and deveined
- shortening, for deep-drying (or use oil)
Directions See How It's Made
- In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
- Cover and let stand at room temperature for 2 hours.
- After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them).
- In a large bowl beat the remaining 2 egg whites until soft peaks form.
- STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.
- Melt the shortening to 375°F in a heavy large pot or a deep fryer.
- Meanwhile place 1 cup flour into a pie dish.
- Working in batches, coat the shrimp with flour (shake off any excess flour).
- Holding the shrimp by the tail, dip into batter until well coated.
- Carefully lower the shrimp a few at a time into hot shortening.
- Fry until golden brown and cooked through (about 1 minute per side).
- Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
- Serve with tartar sauce.