Coconut Beer-Battered Shrimp Recipe

Sauce: Combine mango with brown sugar and cinnamon in a saucepan. Add 1/2 cup (125 mL) water and bring to a boil. Reduce heat and simmer for 5 minutes or until mango is very soft. Transfer to a food processor and purée until smooth. Add lime juice, hot pepper sauce and salt and pepper. Reserve.

Shrimp: Sift flour over beer and whisk until smooth. Stir in salt and pepper. Let stand for at least 30 minutes or up to 2 hours. Spread coconut on a wax paper lined baking sheet.

Heat oil in a deep fryer or wok until temperature reaches 375F (190C). Clean shrimp by slicing down back to expose digestive track. Remove and discard. Rinse cleaned shrimp and pat completely dry.

Stir batter and add shrimp, turning until evenly coated. Lift shrimp out one at a time and dredge in coconut.

Drop a few at a time into hot oil and cook until golden, about 1 minute. Drain on paper towel. Serve with sauce on the side.

Makes 8 servings.