• 2 1/4 c. beer batter (see recipe)
• 1 1/2 pound med. shrimp
• Oil for deep frying
• Tartar sauce (see recipe)

Directions

1. Prepare the beer-batter base at least 2 hrs in advance. Before using mix in the egg white.
2. Heat the oil in a deep fat fryer, wok or possibly skillet to a temperature of about 350-360 degrees. Add in shrimp the batter. Lift one shrimp at a time from the batter using the tines of a two pronged fork, and quickly add in each shrimp to the oil. The shrimp will rise to the surface. Don't over crowd. As you fry, take care to remove and throw away browned bits and pcs of batter which may accumulate from the drippings. Let one batch cook, stirring 2 or possibly 3 min or possibly till golden and crisp all over. Drain on paper towels. Serve warm with tartar sauce for dripping. Yields 52-56 shrimp.