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3/4 cup plus 1 cup unbleached all purpose flour 3/4 cup amber ale, room temperature 4 large egg whites 1 1/4 teaspoons salt 1/2 teaspoon ground black pepper
4 pounds solid vegetable shortening (for frying)
1 1/2 pounds uncooked large shrimp, peeled, tails left intact, de-veined
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Preheat oven to 250°F. Line baking sheet with paper towels.
Beat 2 egg whites in large bowl until soft peaks form. Stir 1/3 of whites into ale batter, then fold in remaining whites. Melt shortening in heavy large pot over medium heat until thermometer registers 375° F. Place 1-cup flour in pie dish. Working in batches, coat shrimp with flour; shake off excess. Holding shrimp by tail, dip into batter until well coated. Carefully lower shrimp a few at a time into hot shortening. Fry until golden brown and cooked through, about 1 minute per side. Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp. Serve shrimp with Tartar Sauce. Tartar Sauce: Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth. Cover and let stand at room temperature 2 hours. |