Coconut Beer Battered Shrimp With Mango Orange Chutney

1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons Essence, plus more for dusting
1 1/4 cups beer
2 1/2 cups unsweetened coconut flakes
1 1/2 pounds large shrimp, peeled and deveined, with tails left on
4 cups vegetable oil, for frying
Mango-Orange Chutney
1/4 cup minced fresh cilantro


In a deep saute pan or pot, heat the oil to 360 degrees F. Combine the
flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk
to form a smooth batter. Place the coconut flakes in a shallow bowl. One
at a time, holding them by the tail, dip the shrimp into the batter to
coat, then dredge in the coconut, turning to coat evenly and pressing to
make the flakes adhere. Fry in batches in the oil until golden, 3 to 4
minutes. Drain on paper towels and season lightly with Essence. Place the
chutney in a bowl on a large platter. Arrange the shrimp on the platter
around the bowl and sprinkle with the chopped cilantro. Serve immediately.

Yield: 4 to 6 servings


SOURCE: Our_Recipe_World Digest
Posted By: susan stengel >
FROM ANN IN FLA



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