| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
6 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Baking powder |
| 1 |
c |
Beer |
| 2 |
|
Dried chipotle chili peppers; stemmed and seeded |
| 1 |
|
Ripe tomato; quartered |
| 1/2 |
sm |
Yellow onion; sliced |
| 1 |
|
Clove garlic |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1/4 |
c |
Honey |
| 2 |
tb |
Red wine vinegar |
|
|
Peanut oil for deep-frying |
|
|
All-purpose; (plain) flour for dusting |
| 1 1/4 |
lb |
Rock shrimp or peeled white shrimp; (prawns) |
INSTRUCTIONS
BEER BATTER
CHIPOTLE-HONEY DIPPING SAUCE
I found this at cooking.com. They have many more Mexican recipes and
also Chinese, Asian, etc.
Beer-Battered Shrimp with Chipotle-Honey Sauce Camarones Capeados con
Salsa Dulce de Chipolte
Beer adds both flavor and texture to this lovely batter. If you make
the batter early, it may thicken, in which case it can be thinned
with a little more beer or with water. Too thick a batter will make
the shrimp soggy, while a batter that is too thin won't form a
complete coating.
Preparation Time: 1 hour 15 minutes
To make the batter, in a bowl, combine the flour, cayenne, salt,
sugar and baking powder. Stir to mix. Add the beer all at once and
whisk until smooth. Set aside at room temperature for at least 30
minutes or up to 4 hours.
To make the dipping sauce, in a small saucepan, combine the chilies,
tomato, onion, garlic, water and salt and bring to a boil. Reduce the
heat to low, cover and simmer gently until the ingredients soften and
the mixture thickens, about 15 minutes. Remove from the heat and let
cool slightly, then transfer to a blender and purée until smooth.
Pour the purée into a small bowl and stir in the honey and vinegar.
Let cool.
In a large saucepan, pour in peanut oil to a depth of 5 inches (13
cm) and heat to 350°F (180°C) or until a few drops of batter
sprinkled into the oil rise immediately to the surface. Spread some
flour in a shallow bowl and toss the shrimp in it to coat evenly,
tapping off any excess. Drop the shrimp, a few at a time, into the
batter. Using tongs or your fingers, remove the shrimp from the
batter, draining off the excess, and drop into the hot oil. Deep-fry
until light golden and crisp, about 2 minutes. Using a slotted spoon,
transfer to paper towels to drain.
Arrange the shrimp on a warmed platter and serve immediately with the
dipping sauce.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Mar
19, 1999, converted by MM_Buster v2.0l.
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