Prepare the Shrimp

1. Pat the shrimp dry with paper towels.

2. Season with salt and pepper.

3. Dredge each piece lightly in the 3/4 cup flour, shaking off excess.

4. This step helps the batter cling better later.

Make the Batter

1. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.

2. Slowly pour in the cold beer, whisking until the batter is smooth.
   The beer helps make the coating light and crisp.

Fry the Shrimp

1. Heat enough oil in a deep pan or wok over medium to medium-high heat.

2. Dip each floured shrimp into the wet batter, ensuring it’s fully coated.

3. Carefully drop the shrimp into the hot oil. Fry in batches to avoid overcrowding.

4. Cook until golden and crispy, about 2–3 minutes per side.

5. Remove and drain on a wire rack or paper towels.

Serve

1. Transfer to a plate and serve immediately with sweet chili sauce. Enjoy while it’s hot and crunchy!