Coconut Shrimp

Whisk the flour with the beer and the spices and baking powder to make a plump dough. Add a tiny bit more flour or beer as needed. Dip each shrimp into the batter, drain and roll in the shredded coconut. Use your fingers to press the coconut flakes smooth.

In a deep fryer, heat the oil to 180 degrees. Put few shrimps in oil so that they don’t touch each other, and deep fry for 1-2 min until golden brown. Drain on kitchen towel and put on the table on the bed of lettuce. Serve with hot fish sauce for dipping.

Our tip: Use fresh thyme for an aromatic flavor note!

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