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Ingredients
1 cup all-purpose flour
salt and freshly ground white pepper to taste
3 large eggs, separated
2 cups beer, at room temperature
1 tablespoon vegetable oil, plus enough for frying
2 teaspoons curry powder
2 teaspoons finely chopped garlic
1 tablespoon Dijon mustard
¼ teaspoon Tabasco sauce
1 teaspoon red-wine vinegar
1 cup olive or vegetable oil
¼ cup chopped basil or any fresh herb of your choice
1 pound squid, cleaned
1 pound medium-size shrimp, shelled and de-veined
Nutritional analysis per serving (4 servings)
37 grams carbs; 586 milligrams cholesterol; 969 calories; 45 grams monosaturated fat; 12 grams polyunsaturated fat; 6 grams saturated fat; 66 grams fat; 3 grams fiber; 1140 milligrams sodium; 50 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the batter, place the flour, salt and pepper in a mixing bowl. Add 2 egg yolks. Start beating with a whisk and stir in the beer, the tablespoon of vegetable oil and curry powder. Blend well. Cover and let stand.
- Step 2
In another bowl, beat the egg whites until they form soft peaks. Using a rubber spatula, fold them into the batter. Let the mixture stand, covered, until ready to use.
- Step 3
In a mixing bowl, add the remaining egg yolk, the garlic, mustard, Tabasco sauce, vinegar, salt and pepper. Blend well and add one cup of olive or vegetable oil in a thin stream while beating vigorously. When the mixture is thick and smooth, stir in the basil or other herb. Cover and refrigerate until ready to serve.
- Step 4
Cut the squid bodies into very thin rounds about a quarter-inch thick. Slice the tentacles into bite-size pieces.
- Step 5
Heat the oil to 360 degrees in a deep fryer. Place the shrimp and squid in the batter and stir to coat well. Drop the shrimp and squid pieces into the oil a few at a time without crowding them. Fry and stir until they are crisp and lightly golden brown, about one minute for each batch. Remove them and drain on paper towels. Keep warm and continue cooking in batches until all the pieces are done. Serve immediately with the sauce.
Private Notes
Comments
1 cup of oil in Step 3, really?
1 cup of oil in Step 3, really?
Not sure what I did wrong - but this was a total flop for me - the batter was too liquid and wouldn't adhere to the shrimp and squid.Maybe it's because I didn't refrigerate it first - it was room temperature. Ended up just doing a quick saute.