I made these last night as an appetizer for Valentine’s Day dinner. The original recipe directs to deep fry these babies but I somehow lack a deep fryer so I shallow fried them under about 1″ of olive oil. All in all they turned out pretty good.
- 24 large shelled shrimp with tails (I used 18 jumbo tiger prawns instead)
- 2 cups of coconut flakes (I only had 1.75 cups left, not sure there would have been a huge difference as I still had a good amount of coconut flakes left)
- 1 large egg
- 2/3 of a cup of beer (Alaskan Amber Ale – yum!)
- ¾ of a cup of flour
- 1½ tsp of baking powder
- vegetable oil (I substituted olive oil)
- Whisk the egg, beer, baking powder and ½ a cup of flour in a large mixing bowl until a smooth batter is formed.
- Place the remainder of the flour in a bowl and all of the coconut in a separate bowl.
- Grasp the shrimp by the tail and dip into the flour and then the batter. Allow any excess batter to drip off.
- Then, roll the shrimp in the coconut, making sure that the shrimp is evenly coated.
- Set the coated shrimp on a plate or dish and place in the refrigerator for 30 minutes to set. (I left in the fridge for ~90 minutes without any noticeable side effects)
- Pour 3 cups of vegetable oil in a deep fat fryer and heat to a temperature of 375°F (190°C).
- Remove the shrimp from the refrigerator and fry in the hot oil in small batches for several minutes or until golden brown.
- Remove from the oil and drain on kitchen paper to remove excess oil.
- Serve hot with a sauce or dip.