until ready to serve.
Beer Battered Asparagus: Heat oil in a
Sift flour with spices into a large bowl. Season to taste. Whisk in beer to form a smooth batter.
Butterfly shrimp by slicing down back of shrimp deep enough so shrimp can lie flat.
Heat oil in a large saucepan or deep fryer until a cube of bread sizzles as soon as it is added.
Dip prawns into batter, draining off excess. Drop into oil, a few at a time, and deep-fry for 3-5 mins each, until golden and cooked through.
Drain on paper towels. Serve with lemon wedges.
3/4 cup room temperature beer and 2 unbeaten egg whites
owl.
Slowly add the beer and whisk to form a
Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
Drain shrimp on paper towels.
Enjoy!
small bowl.
Thaw shrimp under cool running water in
aximum flavour retention.
----Fried Shrimp----.
Sift the flour and
Combine 1 cup flour, paprika and salt. Whisk in beer, worcestershire sauce and tabasco.
Cover; let stand at room temperature at least 1 hour.
Heat oil to 375 degrees.
Dredge shrimp in flour, then dip in batter.
Fry shrimp, a few at a time until golden.
Drain on papertowels.
Serve with Creole Tarter Sauce.
owl with 1/4 cup beer and stir until dissolved. Add
Clean, peel, and devein the shrimp, leaving tails intact.
Mix the remaining ingredients until well blended.
Dip the shrimp into the batter, coating thoroughly, and fry in very hot oil (350) until golden brown.
Allow oil to reheat between batches.
Serve with mustard marmalade sauce on the side.
Sauce:
Blend three ingreddients together.
Combine egg, flour, beer and baking powder in a
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
Combine flour, beer and salt in a small bowl. Peel and devein shrimp. Rinse under cold running water and pat dry with paper towels. Pour oil into a saucepan to a depth of 2-inches. Heat to 375\u00b0. Dip shrimp, 1 at a time, into batter and drop into hot oil. Fry, turning once, 1 minute or until lightly browned. Drain on paper towels.
Heat oil to 350. In large bowl, add baking mix, salt, pepper, garlic powder and beer. Using whisk, mix well. Season shrimp with seafood seasoning. Dip shrimp into batter, then add shrimp to hot oil. Fry shrimp for 4 minutes. Remove shrimp to paper towels, to drain. Enjoy!
xture on top of each shrimp, molding and smoothing to
lectric mixer to combine the beer, flour, 1/2 cup of
Butterfly the cleaned shrimp so that they will look larger: hold them so that the underside is up; slice down its length, almost to the vein, to form the hinge.
Spread and flatten to form the butterfly shape.
Make a batter by mixing together the flour, beer, egg, sugar, and salt.
Use a deep fryer and heat a few inches of peanut oil to 375*F.
Dip the shrimp into the batter and fry until golden brown; drain on paper towels.
Serve hot.
Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt,
ry ingredients together.
Add beer slowly, stirring constantly, until you
pour in 1 bottle of beer.
Sift 1 1/2