Makes: 16-20 shrimp
1⅔ cups/210 g all-purpose flour
2 egg yolks
2 cups/475 ml Kona Brewing Co.® Longboard Island Lager
¼ cup/50 g sugar
1 tsp kosher salt
¼ tsp black pepper
1 lb/455 g shrimp, 16/20 size, peeled, deveined and butterflied
2 cups/150 g coconut, shredded
- Mix 1 cup/125 g flour, egg yolks, beer, sugar, salt and pepper with a wire whisk to form batter.
- Dredge shrimp in remaining flour, then dip into batter. Let sit for a while to drain.
- Coat shrimp with coconut, pressing gently to make coconut adhere.
- Fry in stockpot or deep fryer with peanut oil at 335°F/170°C for 3 minutes.
Tip: Hang shrimp by their tails from the bowl’s rim after dipping in batter. After you work your way around, they’ll be ready to coat with coconut.