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Crispy Fried Shrimp with Green Herb Sauce

As everyone in Belgium knows, a potent Duvel ale is fantastic with fried seafood. Adding some Duvel to the batter for the shrimp also guarantees that they will have an airy and delicious crust.

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  • Servings: 6 hors d'oeuvre servings

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  • 3/4 cup unbleached all-purpose flour
  • 1 teaspoon sugar
  • Salt
  • 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


  1. 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.
  2. 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.
Contributed By Photo © Mirjam Bleeker Published April 2001

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