The crispy secret of these shrimp is in the special coconut batter!
INGREDIENTS
Servings: 6
Egg
1
All-purpose flour
½ cup
Beer
2/3 beer
Baking powder
1 ½ tsp.
All-purpose flour
¼ cup
Flaked coconut
2 cups
Shrimp
24
Oil
3 cups, for frying
DIRECTIONS
- Combine the first four ingredients (from egg to baking powder) in a medium bowl.
- Put flour and flaked coconut in two separate bowls.
- Holding shrimp by tail, dredge it in the flour and shake of the excess.
- Dip the shrimp in the egg mixture then and let the excess drip off.
- Finally, roll the shrimp in flaked coconut and put it on a baking sheet (line it with wax paper first). Keep in the fridge for 30 minutes.
- Meanwhile, add oil to a deep-fryer and heat it to 350° F/175° C.
- Fry shrimp in batches, turning once, for 2 to 3 minutes or until they become golden-brown.
- With tongs, place the shrimp on a paper towel to let them drain. Serve while warm with your favorite dip.
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