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Cooked by: Chef / Last Modified: 3/8/2008 / Base: Seafood / Number of Servings: 6 |
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Directions: At least 3 hours ahead of time (or early in the day), prepare batter: place
flour in large, shallow bowl. Then stir in beer, salt and 1 Tsp oil until
smooth. Cover & set aside at room temperature. When ready to fry, prepare
Hot Beer Mustard & set aside. Then, in a deep, heavy saucepan, heat 4
inches oil to 375. Meanwhile, stir egg yolk, cilantro, parsley, jalapenos
(or 2 tsp Pequin Quebrado) and chives into batter. When oil is hot, beat
egg white until stiff and fold carefully into batter. Dip shrimp into
batter, lower into hot oil and fry until golden, drain well. Keep cooked
shrimp warm in 250 degreen oven on paper-towel lined baking sheet.
Accompany with Hot Beer Mustard: Vigorously stir together mustard and beer
(add more beer if necessary achieve desired consistency.) Let stand 20
minutes before serving. Add salt if desired.
Ingredients:
3/4 Cup(s) All-purpose flour
1/2 Cup(s) Beer
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Vegetable oil
2 Quart(s) Vegetable oil for frying
1 Egg; separated
1 Tablespoon(s) Chopped fresh cilantro
2 Tablespoon(s) Chopped fresh parsley
2 Fresh Jalapenos; seeded
1 Teaspoon(s) Finely chopped chives
1 1/2 Pound(s) Medium-large shrimp
1/3 Cup(s) Dry mustard
2 1/2 Tablespoon(s) Beer (or more as needed) |
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