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COCONUT SHRIMP
MAKES 4-6 SERVINGS
1 cup sweetened shredded coconut, divided
1 cup all-purpose flour
l/2 tsp. ground allspice
l/2 tsp. baking powder
l/2 tsp. garlic powder
l/2 tsp. dry mustard
l/2 tsp. ground red pepper
Salt and black pepper to taste
1 cup “flat” regular or non-alcoholic beer
2
eggs
l-1/2 Ibs. jumbo
(70
-
75
per
Ib.)
shrimp,
peeled and deveined with tails intact
6 cups peanut oil
Sweet and sour sauce, duck sauce, chutney
or hot mustard for dipping, optional.
1. In a small deep dish, place l/2 cup coconut. In a medium bowl,
stir together flour, allspice, baking powder, garlic powder,
mustard and ground red pepper; add salt and pepper to taste.
Whisk in beer, then eggs until just mixed. Stir in the remaining
l/2 cup coconut.
2. Top a wire cooling rack with waxed paper; spray waxed paper
with nonstick cooking spray. Holding shrimp by tail, dip in batter,
letting any excess fall back into bowl, then dredge shrimp in
coconut to thoroughly coat. Arrange battered, coconut-coated
shrimp on prepared cooling rack. Let stand 20 minutes to
set coating.
3. Pour oil into deep fryer. Set fryer temperature to 35O”F/177”C.
4. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Add 3 shrimp to the basket,
close lid and lower filled basket into oil. Fry 2
-
3 minutes until
golden brown and raise basket.
5. Using a metal slotted spoon, remove shrimp from basket to paper
towels to drain.
6. Return oil to temperature before repeating procedure with
remaining shrimp. Serve warm and, if desired, with sauce or
chutney accompaniments.