Butterflied Shrimp In Spicy Beer Batter

• 1 3/4 cups self-rising flour
• 1 tsp ground cumin
• 1/8-1/4 tsp cayenne pepper
• 1/2 cup beer
• 12 None jumbo shrimp, peeled and deveined, tails intact
• None None Vegetable oil, for deep frying
• None None Chili sauce and soy sauce, or tartar sauce, to serve

1. Sift flour with spices into a large bowl and season to taste. Gradually whisk in beer to form a smooth batter.
2. Butterfly shrimp by slicing down back of peeled shrimp deep enough for it to lay flat.
3. Heat oil in a large saucepan or deep fryer until a cube of bread sizzles immediately when it is added.
4. Dip shrimp into batter, drain off excess, and drop into oil a few at a time. Deep-fry, 3-5 mins, or until golden and cooked through. Drain on paper towels.
5. Serve with a dipping sauce made with equal amounts of chili sauce and soy sauce, or with tartar sauce, if desired.

flour, ground cumin, cayenne pepper, beer, jumbo shrimp, vegetable oil, chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/32978 (may not work)