Makes 4 to 6 appetizer servings or 3 meal servings
1 pound extra large shrimp (about 18 shrimp), peeled, deveined, tails on.
1 cup cake flour
1 teaspoon kosher salt
1 pinch cayenne pepper
1 pinch garlic powder
3/4 cup IPA
2 quarts canola or vegetable oil, for frying soy sauce, for serving fresh chives, minced, for garnish
• In a large, sturdy pot over medium-high heat, heat the oil to 350 degrees F. Use a candy thermometer to maintain the temperature.
• In a medium bowl, whisk together the flour, salt, cayenne and garlic powder. Add beer and stir well; the batter should resemble a light pancake batter.
• Working in 2 to 3 batches, dunk the shrimp one at a time into the batter and let any excess batter run off. Carefully lower the shrimp into the oil and fry until golden brown and cooked through, about 4 minutes.
• Using a slotted spoon, remove shrimp to a plate lined with paper towels and let drain 1 minute.
• Garnish with the chives and serve immediately with soy sauce.