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| Chip Curley | profile | all galleries >> Galleries >> TEMPURA BEER BATTER SHRIMP | tree view | thumbnails | slideshow |
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INGREDIENTS: ¾ cup cornstarch, ¼ cup flour, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon pepper, ¼ cup beer, 1 egg , slightly beaten Directions: 1. In bowl mix first 5 ingredients; add beer and egg and then stir til smooth,. 2. This batter is enough for 1 pound of shrimp. In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp in rice flour and then in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Serve with sweet n sour sauce. Please visit my FRIED SHRIMP POBOY, BACON WRAPPED SHRIMP, CHEESY GRITS AND SHRIMP, SALT AND PEPPER SHRIMP, NEW ORLEANS BARBECUE SHRIMP, COCONUT SHRIMP, NEW ORLEANS BREAD PUDDING, RED BEANS AND RICE, and Mardi Gras in Nashville Gallery,and Fat Tuesday in Nashville,New Orleans Mardi Gras and my Nashville Websites and my other photo galleries and It's All About Beads!!! |
 Louisiana Seafood |
 Fresh Gulf Shrimp |
 Peel and devein |
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 Dust with flour |
 Beer Batter |
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 Golden Brown |
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