Beer-battered Shrimp with Piña Colada Dip


This recipe combines two happy hour favorites (beer and piña colada) and turns it into as gorgeous dish that’s perfect any time of the day.

Preparation time: 20 minutes
Cooking time: 5-10 minutes
Serves 4

For the Dip
1/3 cup pineapple bits with juice
1⁄2 cup coconut cream
1⁄2 cup sour cream
1 tablespoon sugar

For the Beer-battered Shrimp
1⁄2 cup cornstarch
1⁄2 cup rice flour
1⁄2 cup flour
1 teaspoon salt
1⁄2 teaspoon baking soda 1 can beer
400 grams shrimp, shelled and deveined
3⁄4 cup flour

For the Dip
1. For the piña colada sauce, puree pineapple bits in a blender.
2. In a bowl, mix coconut cream, sour cream, sugar, and pineapple puree until well-combined.

For the Beer-battered Shrimp
1. Mix cornstarch, rice flour, 1⁄2 cup flour, salt, and baking soda together.
2. Add beer to the dry mixture while mixing thoroughly to eliminate large lumps.
3. Preheat oil for deep frying to 175C.
4. Dust the shrimp first in 3⁄4 cup flour then into the beer batter mixture. Carefully lower the battered shrimp onto hot oil. Cook until golden brown and transfer directly over some kitchen paper to remove excess oil.
5. Serve with piña colada dip.

Recipe by Chef Kristine Lotilla
Photography by Justin de Jesus

This recipe was originally published in the April-May 2018 issue of Breakfast Magazine.