Coconut Shrimp

• 1 cup (225 ml) vegetable oil
• 1-1/2 lbs (.7 kg) large shrimp, peeled and deveined
• 1-1/4 cups (300 ml) buttermilk baking mix
• 1/2 cup (125 ml) beer, or more if necessary
• 1/2 tsp (2 ml) salt
• 1 egg
• 2 cups (475 ml) shredded coconut
• 1 jar prepared duck sauce

1. Heat 1-1/2 inches of oil in a heavy deep skillet over medium high heat to 350 degrees (175 C.) F.
2. Lightly coat shrimp with 1/4 cup (60 ml) baking mix.
3. Combine 1 cup (225 ml) baking mix, beer, salt and egg in a bowl.
4. Beat with a hand beater until batter is smooth and thin.
5. If batter is too thick, stir in additional beer, 1 tbsp (15 ml) at a time, until of desired consistency.
6. Dip shrimp into batter, letting excess drip into bowl.
7. Roll shrimp in coconut.
8. Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
9. Serve hot with duck sauce.

vegetable oil, shrimp, buttermilk baking mix, beer, salt, egg, coconut, duck sauce

Taken from online-cookbook.com/goto/cook/rpage/0007D2 (may not work)