Recipe Chili

Coconut Shrimp

Author: admin

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(1Rating)

Description:

Shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I recomed to use orange marmalade, mustard and horseradish mixed to taste

Ingredients for 6 Portions:

1		egg
0.50		cup all-purpose flour
0.66		cup beer
1.50		teaspoons baking powder
0.25		cup all-purpose flour
2		cups flaked coconut
24		shrimp
3		cups oil for frying
Portions:

Preparation

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.