Beer-Battered Shrimp With Chipotle-Honey Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
BEER BATTER
- 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)
directions
- 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.
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