6-8 whole shrimp, cleaned, deveined, with tail left on
1/2 cup corn flakes
1/2 cup beer batter
1/2 cup coconut, shredded
2 cups oil
flour, for dredging
Set up 2 bowls-one with the beer batter and one with the corn flake and coconut mixture. On a small plate, put the flour for dredging.
Dredge shrimp in flour, dip while holding the tail, into the beer batter, then into corn flake and coconut mixture. Then, press the mixture to the shrimp with your hand so it holds.
Repeat until done. This can be done up to a day ahead of time. Just keep the shrimp refrigerated.
When ready, heat up the 2 cups of oil in a large pot and when the oil is hot (a good way to see if the oil is hot enough, if you don’t have a high temperature thermometer, is to insert the end of a wooden spoon into the oil, if the oil bubbles, the oil is hot), fry the shrimp for 2-3 minutes until they turn golden brown. Remove and put on paper towels. Serve with apricot sauce.
APRICOT SAUCE
1 cup apricot preserves or apricot coating
2 tablespoons ginger, chopped
1 tablespoon English Dry Mustard
Combine all ingredients in a small saucepan. Over extremely low heat, bring to a boil, then cool a little.