Fried Shrimp With Chili Mayo

• 1/3 cup self-raising flour
• 12 oz beer
• 24 None raw king shrimp, peeled, deveined, tails intact
• None None oil, to deep fry
• 1/3 cup self raising flour, extra, to dust
• None None Chilli Mayo
• 1/2 cup mayonnaise
• 1 tbsp hot chili sauce
• 1 tbsp sweet chili sauce

1. Sift flour in a large bowl. Make a well in the center and gradually whisk in beer until mixture is smooth. Set aside 10 minutes.
2. To make chili mayo, place all in ingredients in a small bowl and stir to combine.
3. Thread each shrimp onto a skewer, carefully pushing through from base of the tail. Heat oil in a large, heavy-based frying pan on high until a droplet of batter sizzles as soon as it is added. Dust prawns in extra flour.
4. Working in 4 batches, dip shrimp into batter and lower into hot oil, using the sticks as handles. Deep fry for 3-4 minutes, until puffed and golden. Drain on paper towel.
5. Serve hot with mayo for dipping.

flour, beer, king shrimp, oil, flour, chilli mayo, mayonnaise, hot chili sauce, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/25396 (may not work)