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1
To make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking powder.
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2
Stir to mix.
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3
Add the beer all at once and whisk until smooth.
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4
Set aside at room temperature for at least 30 minutes or up to 4 hours.
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5
To make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil.
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6
Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes.
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7
Remove from the heat and let cool slightly, then transfer to a blender and puree until smooth.
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8
Pour the puree into a small bowl and stir in the honey and vinegar.
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9
Let cool.
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10
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.
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11
Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess.
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12
Drop the shrimp, a few at a time, into the batter.
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13
Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil.
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14
Deep-fry until light golden and crisp, about 2 minutes.
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15
Using a slotted spoon, transfer to paper towels to drain.
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16
Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.
