My F&W
quick save (...)
Crispy Fried Shrimp with Green Herb Sauce
© Mirjam Bleeker

Crispy Fried Shrimp with Green Herb Sauce

  • SERVINGS: 6 hors d'oeuvre servings
  • FAST

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.

Plus: More Appetizer Recipes and Tips

  1. 3/4 cup unbleached all-purpose flour
  2. 1 teaspoon sugar
  3. Salt
  4. 1/2 cup strong Belgian-style golden ale, such as Duvel
  5. 1 large egg, separated
  6. 2 tablespoons finely grated peeled fresh ginger
  7. 1 quart plus 1 tablespoon vegetable oil
  8. 24 large shrimp, shelled and deveined, tails left on
  9. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.