Beer Battered Shrimp with Chili Lime or Lime Curry Mayo

Beer Battered Shrimp with Chili Lime or Lime Curry Mayo

This is a recipe that I use mostly as an hors d'ouevre at parties but throw a few home fries next to them and they make a tasty lunch or dinner too. This is a different beer batter recipe that I tried here and that turned out very well. It is a slight variation of an Anthony Sedlak version that I was interested to try because of the yeast in the batter. I was quite pleased with the result because it tasted wonderful and the batter remained crispy after deep frying and did not get soggy at all. As always, deep frying in small batches and keeping the heat well regulated to maintain 375 degrees F is crucial to a crispy final product that has not absorbed a lot of oil in the cooking process.

I like to serve a couple of different dipping sauces and here we have two mayonnaises to suit different tastes. Both start with a lime based homemade mayo with one adding curry powder and the other adding crushed chili sauce for some great sweet heat. Most people will like one or the other or both, so I find they are great versions to serve at parties.

Beer Batter

1 teaspoon instant dry yeast (the type that does not have to be proofed in water first and can be directly added to the flour)
3 tablespoons warm water
One 12 oz bottle beer at room temperature
1 1/4 cups flour, sifted
1/2 tsp sea salt
1 litre vegetable oil, for frying

Add the instant yeast and sea salt to the flour and stir together. Add the water and beer and whisk together well. The batter should be thin like pancake batter. If the batter appears too thick or two thin you can add a little more flour or water as needed. Don't worry if there are still a few lumps in the batter, this is not a problem, it is better not to over mix this batter. Set the batter aside to rest for 10 minutes.

Heat the oil in a deep fryer to 375 degrees F.

2 dozen fresh, raw, large shrimp,;peeled washed and deveined
1 tsp sea salt
1/4 tsp pepper
1/2 cup flour

Toss the shrimp in the salt and pepper and then dredge them well in the flour before dipping them into the batter and dropping them into the hot oil. Cook until golden brown turning them over once if necessary.
Remove from oil and rest on a wire rack for 5 minutes before serving.

Lime Mayonnaise

In a blender or food processor combine until thick and pale in color
2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of 1 lime finely chopped

Add oil alternately with lime juice in three parts, adding the oil very slowly in a thin stream.
About 1 cup canola oil
Juice of one lime

Add all of the lime juice to the recipe but when the mayonnaise reaches the right consistency that you prefer for dipping you may not have to use all of the canola oil.

To the mayonnaise you can stir in
1 tsp curry powder OR
1 tsp chili sauce (more or less to taste)

Here, I've divided the mayo in 2 portions and added half the chili paste and curry powder to each half.

Store any leftover mayonnaise in an airtight container in the fridge for no more than 24 hours. Great on sandwiches or on crab cakes too.