Coconut Shrimp - 5

Recipe Ingredients

1		Egg
1/2 cup	31g / 1.1oz	All-purpose flour
2/3 cup	157ml	Beer
1 1/2 teaspoons	7.5ml	Baking powder
1/4 cup	15g / 0.5oz	All-purpose flour
2 cups	186g / 6.6oz	Flaked coconut
24		Shrimp
3 cups	711ml	Oil for frying

Recipe Instructions

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. 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 350F in a deep-fryer. 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.

Source:
Darley Street Thai Restaurant

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