After I dropped that bomb on you yesterday (if you don’t know what I am talking about, you should probably read this) I figured that it is only right that I start walking that delicious allergy free talk!!

And if this doesn’t do it for you (unless of course you are shellfish allergic, in which case I am sorry) than I am not sure what to say. This is so freaking good.

I made this “for the kids” last week and then proceeded to tag team the pile with Pete and we barely left anything for them at all. It was sick and disturbing how we scarfed this down. I think it was the light and super crispy batter that comes from combining rice flour (which is super fine in texture) and bubbly pale ale (gluten free of course!)

And then you have the Soy Chili Apricot Sauce which is so tangy and sweet and sour that I couldn’t stop dipping. It was basically a free for all that ended well for me. And as discussed the last time I deep fried- DON”T be intimidated!! You are actually absorbing much less oil then when you pan cook something in oil and it is so much better!! Plus if you just get a thermometer, then it is really very easy. I just dump the cooled oil in my yard waste when I am done- no biggie. TRY IT!!!

To make these Fried Shrimp with Spy Chili Apricot Sauce, this is what you do:

In a medium bowl, whisk together 1 ½ cups rice flour, onion powder, cayenne pepper and kosher salt. Pour in the gluten free beer and mix until you have a smooth pasty batter. If it feels a little runny, then slowly add a little rice flour at a time until thickened up. Refrigerate for at least 30 minutes.

Meanwhile, skewer each of the shrimp tails so that the body is straight and then set aside with the onion rings. (see picture)

In a small pan, heat the rice wine, apricot jam, chili garlic sauce and gluten free soy sauce (or coconut amino acids if you are allergic to soy) over medium heat.

Whisk until smooth and let simmer for 2-3 minutes until thickened. Pour into a small bowl and set aside.

Heat the oil to 375 in a large heavy pot fitted with a thermometer.
Remove the batter from the fridge and whisk so that it is smooth again (it may have started to separate).

Dip the onion rings into the batter and fry, about 4-5 at a time, stirring constantly. Fry until golden brown and crispy- about 2 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.

When you have fried a few batches of the onion rings, go for the shrimp, frying them 3 at a time, until just cooked through and crispy on the outside, about 3 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.

Serve hot with dipping sauce.