Butterflied Shrimp In Spicy Beer Batter

1. 1

   Sift flour with spices into a large bowl and season to taste. Gradually whisk in beer to form a smooth batter.

2. 2

   Butterfly shrimp by slicing down back of peeled shrimp deep enough for it to lay flat.

3. 3

   Heat oil in a large saucepan or deep fryer until a cube of bread sizzles immediately when it is added.

4. 4

   Dip shrimp into batter, drain off excess, and drop into oil a few at a time. Deep-fry, 3-5 mins, or until golden and cooked through. Drain on paper towels.

5. 5

   Serve with a dipping sauce made with equal amounts of chili sauce and soy sauce, or with tartar sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.