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Print this Recipe    FRIED SHRIMP

1 lb raw shrimp, shelled and deveined
1 T cognac, rum or lemon juice
1/2 t Worcestershire sauce
Frying batter (below)
oil for frying

Marinate the shrimp in the cognac and Worcestershire sauce about 15
minutes. Dip a few shrimp at a time in the batter and fry in deep hot
oil (375F) until golden brown. Drain on absorbent paper. Serve with
mayonnaise seasoned with horseradish or capers.

Frying batter:

1/2 c flour
pinch salt
1 T melted butter
1 egg, beaten
1/2 cup beer
1 egg shite, stiffly beaten

Sift the flour and salt into a mixing bowl. Stir in the butter and egg.
Add the beer gradually, stirring only unti the mixture is smooth. Let
the batter stand in a warm place one hour, then fold in the beaten egg
white.



If that's too complicated, try a tempura batter (also from the NYT book)

3 egg yolks (or a couple of eggs)
2 cups cold water
2 1/2 cups sifted flour

Combine the egg yolks with the water and mix well. Gradually stir in the
flour, stirring from the bottom of the bowl, preferably with thick
chopsticks. Do not overstir; this is the secret of a light batter.
Flour should remain floating on top of the batter.

NOTE: I often get lazy when making this, especially when I'm just frying
up some onion rings. I'll just toss together some eggs, water, and flour
and mix well. It works fine!

I've never fried wings, so I don't know what kind of batter you're
looking for...

-elizabeth

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