Yield: 4-6 servings
Soy Ginger Fried Shrimp
Ingredients:
Vegetable oil for frying
1 1/2 pounds uncooked shrimp
(peeled and deveined)
1 cup flour
1 cup dark beer
1 cup sugar
1/3 cup soy sauce
1/4 cup white vinegar
2 Tablespoons dry sherry
4 Tablespoons peeled and minced fresh ginger
Sliced scallions, sesame seeds for garnish
Directions for soy ginger sauce:
1. Combine sugar, soy, vinegar and sherry in a medium saucepan over low heat.
2. Cook until sugar is dissolved, about 5 minutes.
3. Increase heat to medium until liquid begins to foam and rise, about 3 minutes. Stir frequently.
4. Reduce liquid by one half, about 20-25 minutes. Glaze should appear thick and syrupy.
Directions for frying shrimp:
1. Pour vegetable oil into a heavy medium saucepan to a depth of 1 1/2 inches.
2. Lay shrimp our on paper towels and blot dry.
3. Whisk together flour and beer in a large bowl until well combined.
4. Heat the vegetable oil until a thermometer registers 350 degrees.
5. Place all the shrimp in the beer batter and toss until well coated.
6. Cover a large baking sheet with paper towels or paper bag to absorb oil after frying.
7. Test one piece of shrimp: with a slotted spoon slide one battered shrimp into the hot oil.
If it darkens too fast lower the temperature of the oil. If it sinks and isn’t bubbling rapidly,increase the temperature.
8. Fry 6 shrimp at a time – do not overcrowd. About 60-90 seconds until golden brown.
9. Remove shrimp to the paper lined baking sheet.
Serving Variations:
1. Toss shrimp with sauce and garnish with scallions and sesame seeds.
2. Use sauce as dipping sauce for shrimp
3. Toss shrimp with sauce and serve as fish tacos – in this order on each tortilla, spread some avocado, cheese, shredded cabbage, diced tomatoes, shrimp, sesame seeds and scallions.
Shrimp Tacos
I have had this all three ways and loved them!
The first time I had this dish Faith served this as fish tacos. They were delicious. The second time I had this with Faith was with Dori and Ali, and we had it coated with sauce. Equally delicious. The third time I had this with Faith and Truman, Harmony and Will, and Austin and Caitlin. We had so much other food, there were leftovers. When we reheated the sauced shrimp they were a little soggy. So if you eating them all; my suggestion is to coat all the shrimp. But if not; save some dry shrimp and use the sauce as a dipping sauce.
This recipe was adapted from a cookbook A Taste of Virginia: featuring recipes from eclectic restaurants in Blacksburg VA. Go Hokies!!!
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