Coconut Fried Shrimp
Topic: Shrimps
This recipe is almost the same with the Deep Fried Shrimp with breadcrumbs, when you look at, it really similar but you will distinguish the big difference when you tasted it. Even my sister Jong who is allergic of shrimp tried it since it was coated with coconut (the antidote of her allergies). Unfortunately I didn't able to take a clearer picture because we were in a hurry that time to attend a meeting, see...it was blurred!

Ingredients:
20 medium shrimps, peeled leaving the tails on
1 egg
3/4 cup all-purpose flour
2/3 cup shrimp broth (you can make shrimp broth by boiling the shrimps' head with 2/3 cup water for 3-5 minutes)
1 1/2 tsp. baking powder
2 cups dessicated coconut
1/2 tsp. salt
oil, enough for deep frying

Directions:
1. In a bowl, combine egg, 1/2 cup flour, broth, salt and baking powder.
2. Place 1/4 cup flour and coconut in 2 separate bowls.
3. Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip in egg/broth batter, then coat with coconut.
4. Refrigerate for 30 minutes.
5. Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, and fry until golden brown. Drain on paper towels.

Serve warm with your favorite dipping sauce.