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150 ml/0.25 pt lager
1 egg, beaten
15 ml/1 tbsp oil
75 g/3 oz plain (all-purpose) flour
A little milk (optional)
A pinch of salt
A pinch of cayenne
Corn oil, for deep-frying
450 g/1 lb cooked, peeled shrimps
1 lemon, cut into wedges
Chips (fries) and a green salad, to serve
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Method :
Whisk together the beer, egg, oil and flour to make a smooth batter. Add a
few drops of milk or a little more flour if the batter is too thick or too
thin. Season with salt and cayenne. Leave to stand for 5 minutes, then
whisk again. Heat the oil to 180°C/350°F, when a cube of day-old bread
will sink to the bottom, rise and brown in 1 minute. Dip the shrimps in
the batter, shaking off any excess, then deep-fry a few at a time for
about 5 minutes until crisp and golden brown. Drain on kitchen paper
(paper towels) and keep the first batch warm while you fry (saute) the
remainder. Garnish with lemon wedges and serve with chips and a green
salad. |