" Coconut Shrimp "
By Chef Prashant Adsule.
Ingredients: [ makes 6 servings ]
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
Method:
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
2. Place 1/4 cup flour and coconut in two separate bowls.
3. Hold shrimp by tail, and dredge in flour, shaking off excess flour.
4. Dip in egg/beer batter; allow excess to drip off.
5. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
6. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
7. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
8. Using tongs, remove shrimp to paper towels to drain.
9. Serve warm with your favorite dipping sauce.
