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Instructions |
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In medium bowl combine egg, 1/2 cup flour, beer and baking powder.
Place 1/4 cup flour and coconut in two separate bowls.
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Hold shrimp by tail and dredge in flour shaking off excess. Dip in egg/beer batter, allow excess to drip off. Roll shrimp in coconut then place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
Meanwhile, heat oil to 350 degrees.
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Fry shrimp in batches turning once until golden brown, drain on paper towels.
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Serve with your favoring dipping sauce.
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Originally Submitted
10/21/2010
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