Here's a fun weekend project that will practically take you on a tropical vacation. Serve this shrimp main dish to your guests and they are sure to be impressed. Don't worry — we won't tell anyone that it's not your recipe.
Pour the flour and the salt in a bowl. Add the eggs and the oil. Mix until the batter becomes smooth. Pour in the water and beer slowly. Leave the batter to rest for 30 minutes.
In a skillet, heat the oil over low heat. Add the bell peppers, garlic, shallots, and ginger and cook until seared. Then, add the chicken broth and coconut milk. Cook for 5 minutes and remove from the heat. Add the heavy cream, chives, and tomato.
Season the shrimp with salt and cayenne, to taste. Cook the wild rice and the white rice separately in salted water according to the package directions. Mix together once cooked.
Meanwhile, bring a medium-sized pot of salted water to a boil over high heat and set up an ice bath. Blanch the carrots, turnips, and snow peas until tender, and transfer to the ice bath. Drain.
Heat 1-inch oil in a deep-sided skillet over medium heat until a pinch of batter dropped into the pan sizzles. Line a plate with paper towels. Dip the shrimp in the batter, and drop into the hot oil to fry them slightly, just until they are golden brown. Remove with a slotted spoon and drain shrimp on the paper towels.
Serve with the vegetables, sauce, and rice.