1.Use a food processor to blend back eyed peas, onion, garlic, ginger and seasoning together till peas are chopped up.
2. Add the eggs, oil and beer and blend 1-2 minutes till pureed.
3. Add the flour and blend till you have a nice smooth batter.
4.Make sure your shrimp are nice and dry or dust them with a little flour first then dip just the tail in the batter then into the deep fryer with them.
5.Fry till golden brown and trying to float.
6.Drain on paper towels, sprinkle with finishing salt or creole seasoning before serving.
7.Serving size may vary from 6 to 12 for each person.
2. Add the eggs, oil and beer and blend 1-2 minutes till pureed.
3. Add the flour and blend till you have a nice smooth batter.
4.Make sure your shrimp are nice and dry or dust them with a little flour first then dip just the tail in the batter then into the deep fryer with them.
5.Fry till golden brown and trying to float.
6.Drain on paper towels, sprinkle with finishing salt or creole seasoning before serving.
7.Serving size may vary from 6 to 12 for each person.