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Coconut Shrimp #1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COCONUT SHRIMP #1
 Categories: Fish/sea, Chinese, Appetizers
      Yield: 6 Servings
 
      1 lb SHRIMP, SHELLED AND
           -DEVEINED
      2    4-oz PACKAGES SHREDDED
           -COCONUT
      1    EGG
    3/4 c  MILK
    1/4 c  FIRMLY PACKED LIGHT
           -BROWN SUGAR
  1 1/4 c  ALL-PURPOSE FLOUR
      2    TO 3 CUPS VEGETABLE OIL FOR
           -FRYING
 
  Cut each shrimp in half lengthwise.  Place the shredded coconut in a
  shallow bowl.  Pre- pare the batter. In a small bowl, combine the
  egg, milk and sugar, beating until well blend- ed. Gradually work in
  the flour, beating with a rotary mixer until smooth. Pour 1 inch of
  oil into the pan and heat it to 375F. Dip each shrimp half in the egg
  mixture, then in the coconut(it should be thoroughly coated), then
  fry in hot oil for 5 minutes, or until golden brown. The shrimp can
  be reheated in a 350 F oven for 5 minutes: they should be served hot.
  The best shrimp to use for this recipe are mediums, which come 20 to
  a pound. The shrimp can be fried in wok, a deep saucepan, or an
  electric frying pan. Temperature(s): HOT Effort: EASY Time: 00:20
 
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