Beer Batter Shrimp

Peel shrimp, leaving tail fans whole. Remove casings if desired.

Mix flour, cornstarch and salt. Add beer, butter and egg yolks, stir everything together to form a lump-free batter.

In a large saucepan, pour 5 cm oil, heat to 190 °C. Pull shrimp through batter one at a time and fry in batches in hot fat.

Drain on paper towels.

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