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1
To make the batter, place the flour, salt and pepper in a mixing bowl.
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2
Add 2 egg yolks.
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3
Start beating with a whisk and stir in the beer, the tablespoon of vegetable oil and curry powder.
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4
Blend well.
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5
Cover and let stand.
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6
In another bowl, beat the egg whites until they form soft peaks.
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7
Using a rubber spatula, fold them into the batter.
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8
Let the mixture stand, covered, until ready to use.
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9
In a mixing bowl, add the remaining egg yolk, the garlic, mustard, Tabasco sauce, vinegar, salt and pepper.
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10
Blend well and add one cup of olive or vegetable oil in a thin stream while beating vigorously.
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11
When the mixture is thick and smooth, stir in the basil or other herb.
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12
Cover and refrigerate until ready to serve.
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13
Cut the squid bodies into very thin rounds about a quarter-inch thick.
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14
Slice the tentacles into bite-size pieces.
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15
Heat the oil to 360 degrees in a deep fryer.
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16
Place the shrimp and squid in the batter and stir to coat well.
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17
Drop the shrimp and squid pieces into the oil a few at a time without crowding them.
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18
Fry and stir until they are crisp and lightly golden brown, about one minute for each batch.
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19
Remove them and drain on paper towels.
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20
Keep warm and continue cooking in batches until all the pieces are done.
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21
Serve immediately with the sauce.
