Coconut Shrimp I

Description

Makes 4 servings.

Ingredients

• 1 pound large shrimp
• ½ cup dry sherry
• 1 teaspoon curry powder
• 1¼ cups all-purpose flour, divided
• 1½ teaspoons cornstarch
• ¼ teaspoon baking powder
• ½ cup milk
• ¾ cup shredded coconut
• ¾ cup dry breadcrumbs
• vegetable oil for frying
• 3 cups hot cooked basmati rice
• mango chutney (optional)

Directions

1. Peel shrimp, leaving tail shell; devein.
2. Butterfly shrimp by cutting almost all the way through along vein side.
3. Combine sherry and curry powder; marinate shrimp in sherry mixture in refrigerator 30 minutes.
4. Combine ½ cup flour, cornstarch, baking powder, and milk in small bowl; stir until batter becomes thin and smooth.
5. Combine coconut and breadcrumbs in rectangular dish.
6. Coat shrimp in remaining ¾ cup flour, then batter, then coconut mixture.
7. Let stand 20 minutes before cooking.
8. Heat 1 inch oil to 350°F in heavy pan with 3-inch side rim.
9. Fry shrimp until golden; do not crowd in pan.
10. Drain on paper towels.
11. Serve shrimp with rice and with mango chutney, if desired.