Crispy Fried Shrimp with Green Herb Sauce

• 3/4 cup unbleached all-purpose flour
• 1 teaspoon sugar
• Salt
• 1/2 cup strong Belgian-style golden ale, such as Duvel
• 1 large egg, separated
• 2 tablespoons finely grated peeled fresh ginger
• 1 quart plus 1 tablespoon vegetable oil
• 24 large shrimp, shelled and deveined, tails left on
• Green Herb Sauce

1. In a medium bowl, mix the flour with the sugar and 1 teaspoon of salt.
2. Make a well in the center of the dry ingredients; stir in the ale, egg yolk, ginger and the 1 tablespoon of oil.
3. Gradually stir the dry ingredients into the wet ingredients.
4. Let the batter stand at room temperature for 20 minutes.
5. Meanwhile, in a large, heavy saucepan, heat the 1 quart of oil to 360.
6. In a small bowl, whisk the egg white with a pinch of salt until stiff peaks form.
7. Gently fold the egg white into the batter.
8. Dip the shrimp into the batter, one at a time, letting any excess batter drip back into the bowl.
9. Fry the shrimp in batches over moderate heat until golden and crisp, 2 to 3 minutes.
10. Transfer the shrimp to paper towels to drain.
11. Serve hot with the Green Herb Sauce.

flour, sugar, salt, golden ale, egg, fresh ginger, vegetable oil, shrimp, sauce

Taken from www.foodandwine.com/recipes/crispy-fried-shrimp-with-green-herb-sauce (may not work)