| | Directions | | 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 your favorite dipping sauce. |
|
|
| Ingredients | | - |  | 1 egg |
| - | | 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 |
| - | | 24 shrimp |
| - | | 3 cups oil for frying |
| |
| |
