- 3/4 cup unbleached all-purpose flour
- 1 teaspoon sugar
- 1/2 cup strong Belgian-style golden ale, such as Duvel
- 1 large egg, separated
- 2 tablespoons finely grated peeled fresh ginger
- 1 quart plus 1 tablespoon vegetable oil
- 24 large shrimp, shelled and deveined, tails left on
- Green Herb Sauce
In a medium bowl, mix the flour with the sugar and 1 teaspoon of salt. Make a well in the center of the dry ingredients; stir in the ale, egg yolk, ginger and the 1 tablespoon of oil. Gradually stir the dry ingredients into the wet ingredients. Let the batter stand at room temperature for 20 minutes.
Meanwhile, in a large, heavy saucepan, heat the 1 quart of oil to 360°. In a small bowl, whisk the egg white with a pinch of salt until stiff peaks form. Gently fold the egg white into the batter. Dip the shrimp into the batter, one at a time, letting any excess batter drip back into the bowl. Fry the shrimp in batches over moderate heat until golden and crisp, 2 to 3 minutes. Transfer the shrimp to paper towels to drain. Serve hot with the Green Herb Sauce.