Ingredients:
100 gms shrimp or prawns, peeled and deveined
90 gms (3/4 cup) all purpose flour
1 egg
220 mls ( about 1 cup) beer
1 1/2 tsps baking powder
2 tbsps grated ginger
150 gms (about 1 1/2 tp 2 cups) freshly grated coconut
Oil for deep-frying
Method:
100 gms shrimp or prawns, peeled and deveined
90 gms (3/4 cup) all purpose flour
1 egg
220 mls ( about 1 cup) beer
1 1/2 tsps baking powder
2 tbsps grated ginger
150 gms (about 1 1/2 tp 2 cups) freshly grated coconut
Oil for deep-frying
Method:
- Defreeze the shrimp/prawns, unless you've bought them fresh, and lay them on paper towels to remove some of the moisture.
- In a medium bowl, beat the flour, eggs,beer, baking powder and ginger until you have a thick batter.
- Put the grated coconut on a plate.
- Heat the oil to 375F.
- Dip the shrimp in the batter then into the coconut and put into the hot oil. Try to do this one by one, or you'll end up with clumped shrimp, like I did!
- Deep fry for about 3 minutes, until the batter is golden. Remove and place on paper towels to drain the oil.
- Serve with tamarind chutney, or sweet/sour sauce or chilpotle mayo, or whatever takes your fancy.
