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Ingredientes
- 16 lrg Shrimp or possibly prawns Flour
- 1 lb Grated or possibly flaked coconut Oil for deep frying Piquante sauce (see recipe) Apricot sauce (see recipe)
- 12 ounce Beer
- 1 c. Water
- 1 1/2 c. Flour
- 1 x Egg
- 1/2 tsp Cayenne pepper
- 1/2 tsp Black pepper
- 1/2 tsp White pepper
- 1 tsp Salt
- 1 pch Garlic pwdr
Direcciones
- Shell and devein the shrimp, but leave the tails attached. Dust the shrimp lightly with flour and dip into the BEER BATTER to coat proportionately. Allow excess batter to drip off,and then roll the shrimp in the coconut to coat generously. Deep fry at 350 F till golden, 2 to 3 min. As an appetizer, serve 4 shrimp per person accompanied by Piquante Sauce and Apricot Sauce. BEER BATTER: Thoroughly mix all ingredients in a large mixing bowl.
- WINE:J PHELPS SAUVIGNON BLANC 82
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 1233 | |
| Calories from Fat 996 | 81% |
| Total Fat 115.49g | 144% |
| Saturated Fat 98.61g | 394% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 645mg | 27% |
| Potassium 153mg | 4% |
| Total Carbs 39.72g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.28g | 0% |
| Protein 12.42g | 20% |
