Preparation:
Try the batter with mussels and oysters as well.
After sifting the flour well, combine it with the other dry ingredients. Gradually add the beer, stirring well with a wire whisk. The consistency of the batter should be that of rather thin pancake batter. Chill for 5-10 minutes.
Shell and devein the shrimp. With a sharp knife, cut the back nearly in half to form into a fantail shape. Sprinkle with fresh lemon juice and a little salt.
Holding the shrimp by their tails, dip them into the flour first and then into the beer batter. Deep-fry in vegetable oil at 350F Be careful to place the shrimp one at a time into the oil so that the do not stick together. Fry until crisp and golden brown, a few minutes should do it.
Serve with Orange Marmalade Sauce (in this recipe collection).
Garnish the platter with orange slices and fresh parsley. |
