Ingredients
-
1
-
1 1/2
-
1
-
1/2
-
1
-
8
-
-
3 - 4
-
1 1/4
-
-
2
-
1
-
1/2
-
1
-
1/2
Directions
Steps
|
1
Done
|
Combine 1 Cup of the Flour With the Cayenne, Salt, Sugar and Baking Powder in a Medium Bowl. |
|
2
Done
|
Add Beer All at Once and Whisk Until Smooth. |
|
3
Done
|
Set Aside at Least 1/2 Hour. |
|
4
Done
|
Heat Oil to Deep-Fry Temperature (350/) in a Large Saucepan. |
|
5
Done
|
Test Oil by Sprinkling a Few Drops of Batter and If They Rise to the Surface, the Oil Is Ready. |
|
6
Done
|
Toss the Shrimps in the Flour For Dusting and Toss to Coat Evenly, Then Pat Off Excess. |
|
7
Done
|
Drop a Few at a Time First in the Batter Then Into the Hot Oil and Fry Until Lightly Golden and Crispy-- About 2 Minutes. |
|
8
Done
|
Remove With a Slotted Spoon and Drain on Paper Towels. |
|
9
Done
|
Serve Immediately With the Following Dipping Sauce. |
|
10
Done
|
Dipping Sauce: in a Small Saucepan, Bring Chiles, Tomato, Water, Onion, Garlic and Salt to a Boil and Reduce to a Simmer. |
|
11
Done
|
Cook, Slowly, Covered For 15 Minutes, Then Puree in a Blender Until Smooth Transfer to a Small Bowl and Add Honey and Vinegar. |
|
12
Done
|
Serve at Room Temperature as a Dipping Sauce With Shrimp. |
