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Beer Batter Shrimp with Mango Salad

Recipe from Tommy Tang's new book
Noodles & Rice and Something Nice

www.tommytangs.com
Serves: 4
Beer Batter:
  • 16 fresh large shrimp (size 13-16 per lb) shelled and deveined
  • 1/2 cup sifted oil-purpose flour
  • 1 teaspoon sea salt
  • 6 cups vegetable oil for deep frying
  • 1 cup sifted rice flour
  • 1 cup ice-cold Singha beer
  • 1 tbsp vegetable oil
  • 1 teaspoon sugar
    • Mango Salad:
  • 3 tbsp Thai fish sauce seasoning
  • 1/2 cup Thai long beans or string beans cut into 1-inch pieces
  • 2 1/2 tbsp lime juice or lemon juice
  • 1/2 tbsp palm sugar or honey
  • 1/4 cup crushed roasted unsalted peanuts
  • 1/4 tbsp thinly diced Kee Noo chili or substitute with Serrano chili
  • 1 large green or semi-ripe mango, thinly julienned
  • 1 tbsp finely chopped garlic
  • 1 tbsp roasted chili paste
  • 1/2 cup sliced red onion
  • 1 /2 cup diced tomatoes
    		•

    Instructions:
    Place fish sauce, lime juice, palm sugar, Kee Noo chill, garlic and roasted chili paste into a bowl and mix thoroughly. Add remaining ingredients and squeeze salad mixture with your hand until thoroughly blended.

    Transfer Mango Salad to a large platter and set aside.

    Place oil Into a deep skillet over medium heat (325°F - 350°F).

    Combine beer batter ingredients in a bowl and mix thoroughly.

    Add shrimp and toss until thoroughly coated.

    Place shrimp into the hot oil (smail amount at a time) and fry for 3 to 4 minutes or until it turns golden brown and crispy.

    Remove cooked Beer Batter Shrimp to a pan lined with paper towels to absorb excess oil.

    Arrange Beer Batter Shrimp around Mango Salad.

    Chal-Yo (Cheers! in Thai)
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