Beer Batter Tempura Shrimp with Dipping Sauce

submitted by butterflydog

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 Tbsp 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 Tbsp 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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