Bavarian shrimps in beer batter with sweet mustard dip

20 minutes

Leicht

2 persons

The beer batter gives the shrimp a crispy texture and a full-bodied taste, while the dip with a sweet and sour and spicy note rounds the whole thing off perfectly. Quick and easy to prepare, this combination of shrimp and dip is the perfect snack or appetizer for any social gathering.

Ingredients

250 g Bavarian shrimp
120 ml light beer
100 g wheat flour 405
40 g starch flour
½ tsp baking powder
400 ml oil
3 tablespoons sweet Bavarian mustard
2 tbsp medium hot mustard
juice of half a lemon
2 tablespoons liquid honey
A bit of salt

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

It is best to let the shrimp thaw in the refrigerator overnight .
As soon as the Bavarian shrimp have thawed, you can start removing the shells. Here you can read how to properly pick shrimp.
Mix the flour, cornstarch, baking powder and salt in a bowl. Gradually add the beer and mix well until a smooth dough forms. If the batter is too thick, you can add a little more beer. Let the dough rest for about 15 minutes.
In the meantime, heat the oil or fat in a pot or deep fryer. The temperature should be around 175°C.
Dip the shrimp in the beer batter and allow the excess batter to drip off. Very carefully place in the hot oil and fry until golden brown, about 4 minutes. Remove with a slotted spoon and drain on kitchen paper.
For the dip, mix the sweet mustard, honey, lemon juice and medium hot mustard together in a bowl. Mix the ingredients well until a homogeneous mass is formed. Taste the dip and, if necessary, season with more mustard, honey or lemon juice, depending on your personal taste.

When rapeseed oil is used for deep-frying, the beer-battered shrimp acquire a beautiful golden yellow color. Not only works with Bavarian shrimp , but also with many other types of shrimp.