Coconut Shrimp I

== Description ==
Makes 4 servings.
== Ingredients ==
* 1 pound large shrimp
* ½ cup dry sherry
* 1 teaspoon curry powder
* 1¼ cups all-purpose flour, divided
* 1½ teaspoons cornstarch
* ¼ teaspoon baking powder
* ½ cup milk
* ¾ cup shredded coconut
* ¾ cup dry breadcrumbs
* vegetable oil for frying
* 3 cups hot cooked basmati rice
* mango chutney (optional)
== Directions ==
# Peel shrimp, leaving tail shell; devein.
# Butterfly shrimp by cutting almost all the way through along vein side.
# Combine sherry and curry powder; marinate shrimp in sherry mixture in refrigerator 30 minutes.
# Combine ½ cup flour, cornstarch, baking powder, and milk in small bowl; stir until batter becomes thin and smooth.
# Combine coconut and breadcrumbs in rectangular dish.
# Coat shrimp in remaining ¾ cup flour, then batter, then coconut mixture.
# Let stand 20 minutes before cooking.
# Heat 1 inch oil to 350°F in heavy pan with 3-inch side rim.
# Fry shrimp until golden; do not crowd in pan.
# Drain on paper towels.
# Serve shrimp with rice and with mango chutney, if desired.
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Category:Coconut Recipes
Category:Main Dish Seafood Recipes
Category:Seafood appetizer Recipes
Category:Shrimp Recipes
Category:Sherry Recipes
Category:Wheat flour Recipes
Category:Milk and cream Recipes
Category:Breadcrumb Recipes