Beer-battered Shrimp With Chipotle-honey Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1 cup beer
• 2 dried chipotle chiles, stemmed and seeded
• 1 ripe tomato, quartered
• 1/2 small yellow onion, sliced
• 1 garlic clove
• 1/2 cup water
• 1 teaspoon salt
• 1/4 cup honey
• 2 tablespoons red wine vinegar
• peanut oil, for deep-frying
• all-purpose flour, for dusting
• 1 1/4 lbs rock shrimp (prawns) or 1 1/4 lbs peeled shrimp (prawns)

Recipe

• 1 to make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking powder.
• 2 stir to mix.
• 3 add the beer all at once and whisk until smooth.
• 4 set aside at room temperature for at least 30 minutes or up to 4 hours.
• 5 to make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil.
• 6 reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes.
• 7 remove from the heat and let cool slightly, then transfer to a blender and puree until smooth.
• 8 pour the puree into a small bowl and stir in the honey and vinegar.
• 9 let cool.
• 10 in a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350 f (180 c) or until a few drops of batter sprinkled into the oil rise immediately to the surface.
• 11 spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess.
• 12 drop the shrimp, a few at a time, into the batter.
• 13 using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil.
• 14 deep-fry until light golden and crisp, about 2 minutes.
• 15 using a slotted spoon, transfer to paper towels to drain.
• 16 arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.