Ingredients
- 16 lrg Shrimp or possibly prawns Flour
- 1 lb Grated or possibly flaked coconut Oil for deep frying Piquante sauce (see recipe) Apricot sauce (see recipe)
- 12 ounce Beer
- 1 c. Water
- 1 1/2 c. Flour
- 1 x Egg
- 1/2 tsp Cayenne pepper
- 1/2 tsp Black pepper
- 1/2 tsp White pepper
- 1 tsp Salt
- 1 pch Garlic pwdr
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Coco Beer Shrimp
Servings: 4
Directions
- Shell and devein the shrimp, but leave the tails attached. Dust the shrimp lightly with flour and dip into the BEER BATTER to coat proportionately. Allow excess batter to drip off,and then roll the shrimp in the coconut to coat generously. Deep fry at 350 F till golden, 2 to 3 min. As an appetizer, serve 4 shrimp per person accompanied by Piquante Sauce and Apricot Sauce. BEER BATTER: Thoroughly mix all ingredients in a large mixing bowl.
- WINE:J PHELPS SAUVIGNON BLANC 82
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