INGREDIENTS FOR  4 

 YIELDS 

• 1 pound (450g) raw shrimp, peeled and deveined with tails attached
• 1 cup (75g) Shredded coconut/coconut flakes
• 1 egg
• 100 ml Sparkling water or beer
• 1 cup (125g) All-purpose flour, divided
• 1 teaspoon Baking powder
• 1 cup (90g) Panko breadcrumbs
• 1 teaspoon Salt
• 1/2 teaspoon Red chilli flakes
• 1/2 teaspoon Paprika
• 1 teaspoon Garlic powder
• Chilli sauce for dipping

DIRECTIONS 

1. Butterfly the shrimp: insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the center of the shrimp’s back to the tail. Open the flesh of the shrimp slightly. Season with salt and pepper, set aside.

2. In a large bowl place egg, sparkling water, 1/2 of the flour (65g), salt, garlic powder, chilli flakes and paprika. Whisk until smooth.

3. In a separate bowl, mix shredded coconut and breadcrumbs.

4. In a third bowl place 1/2 cup (65g) all-purpose flour.

5. Coat the shrimp with flour and shake off excess, then dip in the batter and coat with coconut mixture, pressing gently to adhere.

Place coated shrimp on a baking sheet. Freeze for 30 minutes.

In a pan heat oil to 350F (175C). Fry shrimp in batches, about 2 minutes on each side, until golden. Transfer to a paper towel to drain.