Coconut Shrimp I

These crispy shrimp are rolled in coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  egg
• 1⁄2 cup all-purpose flour
• 2⁄3 cup beer
• 1 1⁄2 teaspoons baking powder
• 1⁄4 cup all-purpose flour
• 2  cups flaked coconut
• 24  shrimp
• 3  cups  oil, for frying

Directions

1. In a medium bowl, combine egg, 1/2 cup flour, beef and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. 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 parchament paper. Refrigerate 30 minutes. Meanwhile, heat oil to 350°F in a deep-fryer.
3. 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.