Crispy Shrimp Recipe
beer battered tempura fried shrimp, Italian sweet & sour gastrique
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Ingredients
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Shrimp
Beer Batter
Italian Sweet & Sour Gastrique
For Frying
Method
Prepare the Shrimp
- 1
Clean and Season the Shrimp
Peel and devein the shrimp, leaving the tails on. Rinse under cold water and pat dry with paper towels. Season the shrimp with salt and black pepper evenly.
Make the Beer Batter
- 2
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, and salt until well combined.
- 3
Add Beer
Gradually pour in the beer while whisking continuously until the batter is smooth and slightly thickened. Let it rest for about 10 minutes.
Prepare the Gastrique
- 4
- 5
Add Vegetables
Add the finely chopped red bell pepper, minced garlic, and salt. Cook for about 10-15 minutes until the mixture thickens slightly. Stir in the chopped basil before removing from heat.
Fry the Shrimp
- 6
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Batter and Fry the Shrimp
Dip each seasoned shrimp into the beer batter, allowing excess to drip off. Carefully place them into the hot oil and fry in batches for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve
- 8
Plate the Dish
Arrange the crispy shrimp on a serving platter and drizzle with the Italian sweet and sour gastrique. Serve immediately.