|
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
350 degrees F (175 degrees C) 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 sweet
chili sauce or your favorite dipping sauce. |
