Yield: 6 Servings
|¾ cup||All-purpose flour|
|1 teaspoon||Vegetable oil|
|2 quarts||Vegetable oil for frying|
|1 tablespoon||Chopped fresh cilantro|
|2 tablespoons||Chopped fresh parsley|
|2||Fresh Jalapenos; seeded, de-ribbed; finely minced|
|1 teaspoon||Finely chopped chives|
|1½ pounds||Medium-large shrimp; shelled, deveined; tails left on|
|⅓ cup||Dry mustard|
|2½ tablespoon||Beer (or more as needed)|
HOT BEER MUSTARD
At least 3 hours ahead of time (or early in the day), prepare batter: place flour in large, shallow bowl. Then stir in beer, salt and 1 Tsp oil until smooth. Cover & set aside at room temperature. When ready to fry, prepare Hot Beer Mustard & set aside. Then, in a deep, heavy saucepan, heat 4 inches oil to 375. Meanwhile, stir egg yolk, cilantro, parsley, jalapenos (or 2 tsp Pequin Quebrado) and chives into batter. When oil is hot, beat egg white until stiff and fold carefully into batter. Dip shrimp into batter, lower into hot oil and fry until golden, drain well. Keep cooked shrimp warm in 250 degreen oven on paper-towel lined baking sheet.
Accompany with Hot Beer Mustard: Vigorously stir together mustard and beer (add more beer if necessary achieve desired consistency.) Let stand 20 minutes before serving. Add salt if desired.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .