Ingredients
- 1 mirin
- 1 in a bowl
- 350 ml beer
- 190 gr all purpose flour
- 120 ml soy sauce
- 65 gr cornstarch
- 45 ml lime juice
- 16 ml chipotle pepper in adobe sauce
- 16 gr ginger (minced)
- 8 gr salt
In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.
