- 1 pound raw shrimp, shelled and deveined
- 1 T cognac, rum or lemon juice
- 1/2 t Worcestershire sauce
- Frying batter (below)
- oil for frying
Marinate the shrimp in the cognac and Worcestershire sauce about 15 minutes. Dip a few shrimp at a time in the batter and fry in deep hot oil (375F) until golden brown. Drain on absorbent paper. Serve with mayonnaise seasoned with horseradish or capers. Frying batter: 1/2 c flour pinch salt 1 T melted butter 1 egg, beaten 1/2 cup beer 1 egg shite, stiffly beaten Sift the flour and salt into a mixing bowl. Stir in the butter and egg. Add the beer gradually, stirring only unti the mixture is smooth. Let the batter stand in a warm place one hour, then fold in the beaten egg white. Tempura Batter 3 egg yolks (or a couple of eggs) 2 cups cold water 2 1/2 cups sifted flour Combine the egg yolks with the water and mix well. Gradually stir in the flour, stirring from the bottom of the bowl, preferably with thick chopsticks. Do not overstir; this is the secret of a light batter. Flour should remain floating on top of the batter.
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