Coconut Shrimp I

Description
Makes 4 servings.

Ingredients

 * 1 pound large shrimp
 * ½ cup dry sherry
 * 1 teaspoon curry powder
 * 1¼ cups all-purpose flour, divided
 * 1½ teaspoons cornstarch
 * ¼ teaspoon baking powder
 * ½ cup milk
 * ¾ cup shredded coconut
 * ¾ cup dry breadcrumbs
 * vegetable oil for frying
 * 3 cups hot cooked basmati rice
 * mango chutney (optional)

Directions

 * 1) Peel shrimp, leaving tail shell; devein.
 * 2) Butterfly shrimp by cutting almost all the way through along vein side.
 * 3) Combine sherry and curry powder; marinate shrimp in sherry mixture in refrigerator 30 minutes.
 * 4) Combine ½ cup flour, cornstarch, baking powder, and milk in small bowl; stir until batter becomes thin and smooth.
 * 5) Combine coconut and breadcrumbs in rectangular dish.
 * 6) Coat shrimp in remaining ¾ cup flour, then batter, then coconut mixture.
 * 7) Let stand 20 minutes before cooking.
 * 8) Heat 1 inch oil to 350°F in heavy pan with 3-inch side rim.
 * 9) Fry shrimp until golden; do not crowd in pan.
 * 10) Drain on paper towels.
 * 11) Serve shrimp with rice and with mango chutney, if desired.