|4 cups sweetened flaked coconut 10 oz.
1 cup flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
48 medium shrimp (1 1/2 lb.) peeled, leaving tail and first segment of shell intact, deveined if desired
-pour some coconut into shallow bowl or pie plate
-whisk together flour, beer, baking soda, salt, cayenne and egg into small bowl until smooth
-heat oil in a deep heavy pot over moderately high heat until 350 degrees
-while oil is heating coat shrimp:
-hold 1 shrimp by tail & dip into batter, letting excess drip off, dredge into coconut, coating completely and pressing gently to adhere.
Transfer to a plate & coat remaining in same manner, adding remaining coconut to bowl as required.
-fry shrimp in small batches of approx. 8, turning once until golden (about 1 minute).
Transfer with a slotted spoon to paper towels to drain.
Skim any coconut from oil and return oil to 350 degrees between batches.
Add more oil as needed.
Serve with mango salsa, mango chutney or tamarind sauce