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Saturday, September 12, 2009

Coconut Shrimp

1 egg 1/4 C. all-purpose flour
1/2 C. all-purpose flour 2 C flaked coconut
2/3 C. beer 24 shrimp
1 1/2 tsp. baking pwd. 3 C. oil for frying

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking pwd. Place 1/4 cup flour and coconut in two seperate 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 mins. Meanwhile, heat oil to 350 degrees f (175 C) in a deep fryer.

3. Fry shrimp in batches: cook, turning once, for 2 to 3 mins. or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

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