This is a very popular item at all my dinner parties. There must be something comforting about eating Large shrimp coated in Coconut. I love to serve these as a serving of 4 on individual plates with a small wedge oflime, to be sprinkled on at the last minute. As a second accompinment I offer a small bowl of spicy Lingham sauce available at most Asian Markets.
1 cup All purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon baking powder
1 cup beer (not light), ice cold
2 tablespoons sugar
Salt and Freshly ground black pepper
1/2 teaspoon Chili powder
11/2 cups unsweetened flaked coconut, available in Asian markets.
12 Jumbo shrimp, peeled, deveined, tail on. Dried throughly in paper towels
Oil for deep frying, heated tp 350 degrees
Combine Flour, baking soda, baking powder, sugar, salt and pepper, chili powder and half of the coconut. Reserve the other half of the coconut in a seperate dipping bowl.
Dip each shrimp in the batter holding it by the tail and then roll in the dry coconut.
Deep fry , 3-4 shrimp at a time for 1-2 minutes per side till golden. Drain on paper towels and plate with LIngham sauce and a lime wedge