

Prepare the beer-batter base at least 2 hours in advance. Before using fold in the egg white.
Heat the oil in a deep fat fryer, wok or skillet to a temperature of about 350-360 degrees.
Let one batch cook, stirring 2 or 3 minutes or until golden brown and crisp all over.
Serve hot with tartar sauce for dripping. Yields 52-56 shrimp.
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