- This topic has 0 replies, 1 voice, and was last updated April 13, 2007 at 12:54 pm by .
- April 13, 2007 at 12:54 pm #240371
Submitted by: Linda Vergura
Makes 4 servings
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready in: 1 Hour
” These crispy shrimp are rolled in a coconut beer batter
before frying. For dipping sauce, I use orange marmalade, mustard and
horseradish mixed to taste. “
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
3 cups oil for frying
1 In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
Place 1/4 cup flour and coconut in two 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 paper.
Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175
degrees C) 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.
Makes 6 servings
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