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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: (1) In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in 2 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 papaer. Refrigerate for 30 minues. 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.
For dipping sauce- try orange marmalade, mustard and horseradish mixed to taste.
| Ingredients:
1 egg
160/409 Pound(s) flour
2/3 Can(s) beer
1/4 Ounce(s) baking powder
2 Package(s) flaked coconut
24 Pound(s) shrimp |
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