Coconut Beer Shrimp

Recipe Ingredients

		Seasoning Mix
1 tablespoon	15ml	Ground red pepper
1 teaspoon	5ml	Salt (optional)
1 1/2 teaspoons	7.5ml	Sweet paprika
1 1/2 teaspoons	7.5ml	Black pepper
1 1/4 teaspoons	6.3ml	Garlic powder
3/4 teaspoon	3.8ml	Onion powder
3/4 teaspoon	3.8ml	Thyme
3/4 teaspoon	3.8ml	Oregano
		Dipping Sauce
1 lb	454g / 16oz	Orange marmalade or apricot jam (use an
		Entire jar)
5 tablespoons	75ml	Brown mustard
5 tablespoons	75ml	Horseradish (not creamy sauce)
		Shrimp and Batter
2		Eggs
1 3/4 cups	109g / 3.8oz	Flour
3/4 cup	177ml	Beer
1 tablespoon	15ml	Baking powder
4		Medium shrimp, peeled with tails
3 cups	279g / 9.8oz	Grated coconut (unsweetened)

Recipe Instructions

Combine the seasoning mix together in a bowl.

Stir the dipping sauce ingredients together in a second bowl.

Have this ready at the table when the shrimp are done.

Mix together 2 tsp of the seasoning mix, 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl.

Combine the remaining flour with another 2 tsp of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut.

Deep-fry the shrimp for about 1 minute and drain on paper towels.

Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well.

Source:
Darley Street Thai Restaurant

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