Coconut Shrimps

After I tried a coconut shrimp in a seafood restaurant here, I have been thinking of how to make it myself. It's very popular here, normally served as an appertizer or your choice of main side dish.

This is my version of it, shouldn't be too far off from the real thing and very easy to make. It's crunchy with a hint of coconut, even my hubby said it's good.






Ingredients:

~Extra large shrimps, peeled, devein but leave tails on.
~Desiccated (dried) coconut.

Mixed into "thick" batter:
1 cup all-purpose flour, 1 Tbp. baking powder, season to taste with salt, black pepper & garlic powder and enough water to make it into a thick batter.

Method:

1. Heat the wok with enough oil to deep-fry the shrimps.

2. When heated, take the tail of the shrimp, dip it in the thick batter until all coated, then dip it into the desiccated coconut until well coated. Drop in oil to deep-fry until golden brown. Dished out and drained on paper towel. Serve hot!