So, we are making a beer batter, specifically for shrimp. I have about a half a pound of large shrimp here that peeled. I left the tails on, I like just to dip them into the beer batter holding on the tail also, and that way that part of he shrimp will not be beer battered.
You use an egg, a cup of flour, and a cup of beer and gently stir that up. When you make the beer batter you can not make it when advance, it is best to do last minute to have all the foods standing by to have it deep fry or hot. Ultimately, you are looking for a little mixture of a bit thinner than a pancake batter. Now, we put a little baking powder into the mix about one teaspoon. I am just going to eye ball it up. That is about a teaspoon right there, stir that in if you want the baking powder to be really evenly distributed throughout, a little pepper and salt just to give outside flavor. Drop that in right now and if you tell that oil is very hot. I want to do all this shrimp pretty fast so, that they are all done about the same time. Like I had said I have shells still on this tails. So it is really easy to pick up and handle six at the time. Just dip them in to this nice batter and shake often the excess really quickly. And then, other shrimps are cooking here they look fantastic. I also, wanted to make sure you know the food should be thought not room temperature, I just do not want to put any frozen food into the hot oil or it could adopting science to experiment. So, also when they are cooking you want just stir them up a little bit to make sure that they do not come out as one glove. So these have been cooking for about six minutes and you can see they are starting to get really nice and golden. To me, that is a good indicator that they are ready to come up, I have three paper towels here just going to lift the basket up. It is really nice and easy to do. Let all the excess drip-out.
We have extra batter leftover after beer battering the shrimp and deep frying them. I am going to make some onion rings and give a slightly different flavor. We are just going to through some grated parmesan cheese into the beer batter which I should be around that so I have about a little less than a quarter cup. So, we have large onion her and this is probably a perfect size for making onion rings. So if you have one that is much smaller you are going to have really much diameter to the rings and batter will get stock there will no any holes in the rings. I am just going to take off the outer layer to the skin. And I am going to make six slices about half an inch, so we got four to five and then you just separate the rings so merge the onions. I am just going to separate these onion rings so they do not stick together. You can see they are starting to about free move to around a little bit now. Try to be careful when you are doing that so you do not knock off the batter. But these are getting nice and golden, I say there are done, I am going to take them out right now and left them drain for a couple of minutes.
Really good.
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