Crispy Fried Shrimp with Green Herb Sauce
- SERVINGS: 6 hors d'oeuvre servings
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.
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.