Preparation:
1. Combine the seasoning mix together in a bowl.
2. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
3. Mix together 10 ml of the seasoning mix, 150 g of flour, the beer and the baking powder, and place this in a third bowl.
4. Combine the remaining flour with another 10 ml of the seasoning mix.
5. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.
Author's Notes: (adapted from Chef Paul Prudhomme's Louisiana Kitchen) A nice appetizer, though very caloric.
Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well.
Difficulty : easy if you can deep-fry. Precision : Measure batter, improvise with spices and dipping |
