Beer Battered Shrimp With Chipotle Honey Sauce

From fooddownunder.com. 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.

Steps

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 puree until smooth.

Pour the puree 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 and heat to 350 f 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.

Ingredients

all-purpose flour, cayenne pepper, salt, sugar, baking powder, beer, dried chipotle chiles, tomatoes, yellow onion, garlic clove, water, honey, red wine vinegar, peanut oil, rock shrimp