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Method
- Peel and devein the shrimp but leave the last tail segment intact. Refrigerate until ready to use.
- Prepare the beer batter well in advance.
- Combine the shrimp with the cornstarch, sherry, parsley, and salt to taste.
- When ready to cook, heat the oil. Add a few shrimp at a time to the batter and, using a two-pronged fork, drop them, one at a time