Coconut Shrimp Recipe
This recipe serves 4.
Ingredients
16 large shrimp, peeled and deveined but keep the tails attached
8 oz shredded coconut
6 fl oz beer
5 eggs
1 c. milk
2 1/2 cup flour
1 jar orange marmalade
1 horseradish root
oil for deepfrying
Preparation
Mix the flour, eggs, milk and beer together to make the batter. Dip the shrimp in the batter then the coconut; repeat; refrigerate on a tray on greaseproof paper for thirty minutes. Then deep fry the shrimp in batches until golden and crisp.
Shred the horseradish and mix with the marmalade to make the sauce. Serve the coconut shrimp with lemon wedges.
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