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home > recipes > seafood > beer batter tempura shrimp with dipping sauce
15 black Tiger shrimp peeled and deveined oil to fry Batter: 1 pint beer ( Example: Anchor Steam, a beer from San Francisco Brewery ) all purpose flour as needed 1 heaping Tbs baking powder salt and pepper to taste hot sauce to taste Dipping Sauce: 1 1/2 cups ketchup 1/3 cup mirin wine 1/4 cup rice vinegar 1/4 cup honey 1 Tbs sambal or Chinese garlic sauce 1/2 cup passion fruit juice ( or mango or pineapple juice ) I love anything in beer batter. Batter: whisk enough flour into beer to make a thick batter. Whisk in baking powder, salt, pepper and some hot sauce to taste. Refrigerate. Dipping sauce: whisk all ingredients to make a sweet and tangy flavor. Refrigerate. Shrimp: season about 1/2 cup flour with salt and pepper. Dredge shrimp in flour, then dip into beer batter. Deep fry at 350F until golden brown. Drain well. Sprinkle on some salt. Serve with the chilled dipping sauce. Yield: 5 servings: 3 per person as an appetizer Source: Chef Wesley Dier

Beer Batter Tempura Shrimp with Dipping Sauce


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keyword: batter
keyword: tempura
keyword: shrimp
keyword: dipping
keyword: sauce
ethnicity: japanese
recipes for seafood
recipes by butterflydog
Email Address:
(posted July 27, 2006)

15 black Tiger
shrimp peeled and deveined
oil to
fry

Batter:
1 pint
beer ( Example: Anchor Steam, a beer from San Francisco Brewery )
all purpose
flour as needed
1 heaping Tbs
baking powder
salt and pepper to taste
hot sauce to taste

Dipping
Sauce:
1 1/2 cups
ketchup
1/3 cup
mirin wine
1/4 cup
rice vinegar
1/4 cup
honey
1 Tbs
sambal or Chinese garlic sauce
1/2 cup
passion fruit juice ( or mango or pineapple juice )

I love anything in
beer batter.

Batter: whisk enough flour into beer to make a thick batter. Whisk in
baking powder, salt, pepper and some hot sauce to taste. Refrigerate.

Dipping
sauce: whisk all ingredients to make a sweet and tangy flavor. Refrigerate.

Shrimp: season about 1/2 cup flour with salt and pepper. Dredge shrimp in flour, then dip into beer batter. Deep fry at 350F until golden brown. Drain well. Sprinkle on some salt. Serve with the chilled dipping sauce.

Yield: 5 servings: 3 per person as an appetizer

Source: Chef Wesley Dier


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