Prep 15 mins
Cook 1 hr
From fooddownunder.com. Beer adds both flavor and texture to this lovely batter. If you make the batter early, it may thicken, in which case it can be thinned with a little more beer or with water. Too thick a batter will make the shrimp soggy, while a batter that is too thin won't form a complete coating.
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon baking powder
- 1 cup beer
CHIPOTLE-HONEY DIPPING SAUCE
- 2 dried chipotle chiles, stemmed and seeded
- 1 ripe tomatoes, quartered
- 1⁄2 small yellow onion, sliced
- 1 garlic clove
- 1⁄2 cup water
- 1 teaspoon salt
- 1⁄4 cup honey
- 2 tablespoons red wine vinegar
- peanut oil, for deep-frying
- all-purpose flour, for dusting
- 1 1⁄4 lbs rock shrimp (prawns) or 1 1⁄4 lbs peeled white shrimp (prawns)
- To make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking powder.
- Stir to mix.
- Add the beer all at once and whisk until smooth.
- Set aside at room temperature for at least 30 minutes or up to 4 hours.
- To make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil.
- Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes.
- Remove from the heat and let cool slightly, then transfer to a blender and puree until smooth.
- Pour the puree into a small bowl and stir in the honey and vinegar.
- Let cool.
- In a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350 F (180 C) or until a few drops of batter sprinkled into the oil rise immediately to the surface.
- Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess.
- Drop the shrimp, a few at a time, into the batter.
- Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil.
- Deep-fry until light golden and crisp, about 2 minutes.
- Using a slotted spoon, transfer to paper towels to drain.
- Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.
these shrimp were delicious, i loved the bite that came from the cayenne pepper. The batter stuck onto the shrimp perfectly and didn't fall apart while frying. I will definitely use this recipe again and again, thank for posting!