Coconut Shrimp I

Description
Makes 4 servings.

Ingredients

 * 1 pound large shrimp
 * 1/2 cup dry sherry
 * 1 teaspoon curry powder
 * 1 1/4 cups all-purpose flour, divided
 * 1 1/2 teaspoons cornstarch
 * 1/4 teaspoon baking powder
 * 1/2 cup milk
 * 3/4 cup shredded coconut
 * 3/4 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 1/2 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 3/4 cup flour, then batter, then coconut mixture. Let stand 20 minutes before cooking.

Heat 1 inch oil to 350 degrees 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.