make the Sauce: Place all ingredients, except the cilantro and scallions in a Pot over medium heat. Stir well. Bring to a simmer. Allow to reduce down until it becomes slightly thickened and evenly coats the back of a spoon without dripping off. You don't want it thick and syrupy. But, you don't want it too runny. Add the scallion and cilantro and cool down.
If your shrimp isn't peeled, do so. Carefully remove the shell and tail shell. Try to keep the meat in tact. Slit the back, and remove the intestine track. Rinse well. If it is peeled and deveined, you can skip this step. Skewer the shrimp. Start at the tail and straighten the shrimp on each skewer with the skewer coming out through the thick end.
Make the batter: Whisk the egg. Add in the garlic, ginger, and lemon juice. Then add 1/2 of the beer. Whisk in the flour. If it is too thick, add more beer. If not, drink the rest. Season the batter and set up your fry station.
Heat oil to about 350 degrees. If you have a fryer, this is easy. If you are doing it on a stove, you can use a candy thermometer to check the temperature. Or, you can judge by dropping a bit of batter in. It should bubble and float up. But, don't let it get too hot or the batter will cook before the shrimp.
Dip the shrimp, one at a time in the batter. Hold it by the skewer. Move each quickly to the hot oil to fry. Cook until the batter becomes a light golden brown. For the best results, you can hold it by the skewer during the cooking process. Or, you can let the skewer drop in. But, make sure you don't let the shrimp fall to the bottom of the pot. You want it to be floating before letting go of the skewer.
remove the shrimp from the oil onto paper towels to dry. Then serve hot with the dip.
