Shrimp Bombay (4) Recipe
Beer battered gulf shrimp, rolled in coconut and flash fried. Served with sweet and sour sauce.
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Ingredients
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Shrimp
Sweet and Sour Sauce
Method
Prepare the Shrimp
- 1
Marinate Shrimp
In a bowl, season the gulf shrimp with salt and let it marinate while you prepare the batter.
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the beer until the batter is smooth and slightly thick.
- 3
Prepare the Coconut Coating
Place the coconut flakes in a shallow dish for coating the battered shrimp.
Fry the Shrimp
- 4
Heat Oil
In a large, deep pan or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Batter and Coat the Shrimp
Dip each marinated shrimp into the batter, allowing excess to drip off, then roll it in the coconut flakes to coat evenly.
- 6
Fry the Shrimp
Carefully place the coated shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Prepare Sweet and Sour Sauce
- 7
- 8
Thicken the Sauce
In a small bowl, mix cornstarch with a bit of water to create a slurry. Add this to the saucepan and cook over medium heat, stirring until the sauce thickens. Add pineapple chunks if desired.
- 9
Serve the Sauce
Remove from heat and let cool slightly before serving alongside the shrimp.