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BATTER:
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1. To prepare the batter, pour 1 cup of the flour into a deep bowl, make a well in the center and add the egg yolk, beer and salt.
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2. Stir the ingredients together and gradually pour in the melted butter. Continue to stir until the batter is smooth. Do not overmix.
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3. Let the batter rest for at least 30 minutes. Then beat the egg white until stiff and fold it into the batter.
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STUFFING:
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1. In a mixing bowl, cream the butter with a large spoon, mashing and beating it against the sides of the bowl until light and fluffy.
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2. Beat in the anchovy paste, onion, lime juice and a few grindings of pepper. When the mixture is smooth, stir in the bread crumbs, a few tablespoons at a time.
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3. Refrigerate the stuffing for at least 20 minutes, or until fairly firm.
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SHRIMP:
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1. Shell the shrimp. Make an incision about ¼ inches deep down their backs with a small, sharp knife and lift out the intestinal vein with the point of the knife. Be careful not to cut too deeply or the shrimp may split in half.
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2. Fill a deep fryer or large saucepan with vegetable oil to a depth of 3 inches and heat the oil to a temperature of 350° on a deep-frying thermometer.
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3. With your fingers, force about 1 teaspoon of the anchovy stuffing into the cavity of each shrimp and press the openings together to enclose the stuffing. Dip the shrimp in the remaining 1 cup of flour and lightly shake off the excess.
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4. Two at a time, place the shrimp in a slotted spoon and immerse them in the batter. Immediately drop the shrimp into the hot oil and deep-fry them for 6 or 7 minutes, turning them over occasionally until golden on all sides.
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5. As they brown, transfer them to paper towels to drain. Serve at once.
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