Coconut Shrimp – – egg, flour (1/2 cup for batter, 1/4 cup for dredging ), beer (Kona Brewing Longboard Lager, preferred), baking powder, salt, black pepper, coconut (shredded, unsweetened), shrimp (shelled (tail remains), deveined and rinsed), soy bean oil, To make the batter, combine egg, 1/2 cup flour (reserve 1/4 cup for dredging station), beer and baking powder. Mix completely and let stand for 10 minutes. ; In the meantime, prepare a three-part dredging station. Season 1/4 cup flour with salt and pepper and place in the first plate, batter next, then coconut in another plate.
Prepare a sheet pan lined with plastic wrap to refrigerate shrimp after coating.; Dredge shrimp in flour (shake off excess), then batter, then coconut. Place each coated shrimp on the prepared sheet pan. Repeat. Once all are coated, chill for 30 to 60 minutes.; Set up deep fryer (a deep pan may be substituted) with oil. Heat to 350 degrees F.; Once the shrimp is chilled and oil is hot, cook shrimp in batches. Drain on racks to cool.; Serve with a dipping sauce: 2 parts soy sauce, 1 part white vinegar, dash of sesame oil, dash of red pepper flakes.; –