Shrimp is an amazing to serve during cocktail hour. We’ve come up with this flavourful recipe for you to enjoy. Our beer helps the batter adhere to each piece of shrimp for a crispy but soft bite.
WHAT YOU NEED
For Batter & Dredging:
¼ cup soy sauce
¼ cup rice vinegar
¼ cup brown sugar
1 bunch cilantro
1 bunch green onions
1 cloves garlic
1 large piece ginger
2 tablespoons sesame oil
½ cup all-purpose flour + 1 cup for dredging
⅔ cup Old Tomorrow Canadian Pale Ale
1 ½ teaspoons baking powder
2 cups unsweetened medium shredded coconut
24 large or jumbo shrimp
4 cups of oil for frying
Wash green onions and cilantro.
Place all marinade ingredients in a blender and blend until smooth.
Ensure shrimp are peeled, then pour marinade over shrimp in a medium bowl. Cover and refrigerate for 30 minutes.
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder for batter.
Place 1/4 cup flour and 2 cups of coconut in two separate bowls.
Wipe excess marinade off shrimp.
Hold shrimp by tail, and dredge in flour, shaking off excess flour.
Dip in egg/beer batter; allow excess to drip off.
Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes.
Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
Using tongs, remove shrimp to paper towels to drain.