Coconut Shrimp Tempura With Honey Mustard Sauce

• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cayenne
• 1/2 teaspoonn salt
• 1/2 teaspoon freshly grated nutmeg
• 1 large egg beaten lightly
• 1/4 cup beer (not dark)
• 10 jumbo shrimp shelled leaving the tail and the first joint of the shell intact deveined and butterflied
• 1 cup cornmeal
• 1 1/2 cups sweetened flaked coconut
• vegetable oil for deep frying
• 1 cup honey
• 1/4 cup dijon mustard
• 2 tablespoons white wine vinegar

1. In a bowl combine the flour the baking soda the cayenne the salt and the nutmeg and stir in the egg and the beer. Dredge the shrimp in the cornmeal shaking off the excess drip off and roll them in the coconut. In a deep fryer fry the shrimp in 3 inches of 350 degree oil for 1 to 2 minutes on each side or until they are crisp and golden brown. In a small bowl stir together the honey the mustard and the vinegar. Serve the shrimp with the honey mustard sauce

flour, baking soda, cayenne, salt, nutmeg, egg, beer, shell, cornmeal, coconut, vegetable oil, honey, dijon mustard, white wine vinegar

Taken from www.epicurious.com/recipes/member/views/coconut-shrimp-tempura-with-honey-mustard-sauce-50161647 (may not work)