Coconut Shrimp I

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Step: 1

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Step: 2

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Step: 3

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Per Serving: 317 calories; protein 8.4g; carbohydrates 26.3g; fat 19.3g; cholesterol 67.5mg; sodium 240.8mg.

Preparing your food in advance can be best to feel enjoyable that you do it with your favorite music in the background , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your ingredients . Be sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and tools that needed to those essential items that are easy to forget, such as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.