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Finally, roll shrimp in coconut flakes, and place them on a baking sheet/plate. Refrigerate for 30-45 minutes.
Heat oil in a deep frying pan, and fry shrimp in batches, turning once, for 2 to 3 minutes, or until golden brown. Remove shrimp and drain on paper towels. 

​Serve with green chilly and schezuan dipping sauce!
For the coconut beer batter shrimp
In a bowl, combine the egg, 1/2 cup flour, beer and baking powder. Add a pinch of salt and some black pepper powder (optional).

​Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip the shrimp in the egg/beer batter next, allowing the excess to drip off.

Quick Tips

For a healthier version, lay the shrimp on a greased baking tray and bake these in a hot oven at 200 deg for 15-20 minutes, flipping them half way through.

​If you have red chillies instead of green, use them for a nice red sweet chilly sauce!

For the schezuan sauce recipe, click here.
For the shrimp
24 Large shrimp/prawns (deveined with tail)
2/3 cup Beer
1 Egg
1/2 + 1/4 cup All purpose flour (Maida) 1 1/2 Tsp, baking powder
1 Tsp Black pepper powder (optional)
Salt, to taste
2 cups, Flaked/dessicated coconut dried coconut flakes)

For sweet Thai green chilli sauce

5 Green chillies, chopped
6 to 8 Garlic cloves
1/4 cup White vinegar
1/2 cup Sugar
1/2 Tbsp Salt
1 Tbsp Corn flour/cornstarch
2 Tbsps Water
For the sweet Thai green chilly sauce
Blend the first 5 ingredients in a food processor.

Transfer the contents into a pan. Over medium to high heat, bring the mixture to a boil. Lower the heat, and simmer until it starts to thicken and the raw smell goes away. The garlic and green chilly starts to soften.

​Combine the cornstarch with the 2 tbsps of water and mix into a thick slurry. Add the slurry to the pan, and mix until the mixture starts to form a nice syrupy consistency. Remove from heat. Cool, and store in the fridge in a glass jar for future use.



Coconut Beer Batter Shrimp


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