There are many variations of this dish, and its historical origins are not clear. It could be a Thai, Caribbean, possibly Polynesian, or possibly, a purely American tiki-bar invention. However, a main ingredient is always coconut, either in milk or shredded form, giving it a tropical undertone.
Recipe Servings: 6
Prep Time
10 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
20 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In medium bowl, combine egg, ½ cup flour, beer, and baking powder. Place flour and coconut in two separate bowls.
- Hold shrimp by tail and dredge in the remaining flour, shaking off excess. 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.
- Heat oil to 350°F in a deep-fryer.
- Fry shrimp in batches until golden-brown.
- Transfer shrimp to paper towel to drain.
- Serve warm with dipping sauce on the side, if using.
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