Ingredients
> 1 egg
> 1/2 cup all-purpose flour
> 2/3 cup beer
> 1 1/2 teaspoon baking powder
> 1/4 cup all-purpose flour
> 2 cups flaked coconut
> 24 shrimps (peeled, deveined)
> 3 cups oil for frying
Directions:
1. In a medium bowl, combine egg, 1/2 cup flour, beer
and baking soda powder. Place 1/4 cup flour and flaked 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 wax
paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 175 degrees
C (350 degrees 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 excess oil. Serve warm with you favorite dipping
sauce.
