Recipe - Sizzling Beer-Batter Shrimp

Three fourths cup Allpurpose flour
One half cup Beer
One half teaspoon Salt
1 teaspoon Vegetable oil
2 qt Vegetable oil for frying
1 Egg; separated
1 tablespoon Chopped fresh cilantro
2 tablespoon Chopped fresh parsley
2 Fresh Jalapenos; seeded,
deribbed; finely minced
1 teaspoon Finely chopped chives
1 One half pound Mediumlarge shrimp;
shelled, deveined; tails

HOT BEER MUSTARD
left on
1/3 cup Dry mustard
2 One half tablespoon Beer (or more as needed)

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 papertowel 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.