| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| Oil for frying | ||
| 1/2 | c | Soy sauce |
| 1 | T | Chipotle pepper, in adobe |
| sauce | ||
| 1 | T | Ginger minced |
| 3 | T | Lime juice |
| 1 | T | Mirin |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Cornstarch |
| 1 | T | Salt |
| 1 | Lite, 12-ounce beer | |
| 1 | lb | 21 to 25 pieces shrimp |
| peeled and deveined |
INSTRUCTIONS
1997 Preheat oil to 365 degrees. In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside. In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce. Yield: 4 servings Recipe by: Cooking Live Show #CL8902 Posted to MC-Recipe Digest V1 #651 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30,
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Nutrition (calculated from recipe ingredients)
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Calories: 1332
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 571.5mg
Sodium: 13804.6mg
Potassium: 1024.9mg
Carbohydrates: 221.4g
Fiber: 7g
Sugar: 3.6g
Protein: 88.2g