Beer-battered shrimp is a yummy long-weekend snack, utilizing one of cottagers’ favourite beverages.
- 1 cup (250 ml) flour
- 3/4 tsp (4 ml) baking soda
- dash salt
- 1 egg
- 3/4 cup (180 ml) beer
- 1 1/2 lb. (680 g) or 48 medium-size shrimp, deviened, tail left on, rinsed and patted dry
- 4 cups (1 L) sweetened flaked coconut
Tamarind Ginger Dipping Sauce
- 2/3 cups (160 ml) mayonnaise
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) grated fresh ginger
- 1 tbsp (15 ml) Tamarind concentrate (available in Latino and Indian markets)
- 2 tsp (10 ml) Dijon mustard
- 1 tbsp (15 ml) mild honey
- 1 tsp (5 ml) cayenne powder
- 6 cups (1.45 L) vegetable oil
- To create the batter for the shrimp, mix together the flour, baking soda, salt, egg, and beer. Dip each shrimp into the batter—coating thoroughly. Then dip the battered shrimp into the coconut. Place the coated shrimp on a baking sheet, and refrigerate until needed.
- To create the dipping sauce, whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder. Refrigerate until ready to serve.
- Heat the vegetable oil in a deep pot until it reaches 325ºF (160ºC). Deep-fry the battered shrimp in small batches until golden brown, then place on absorbent paper to drain excess oil.