Host's Islander Shrimp
|Raw shrimp||2 Pound|
|Fat||2 Cup (32 tbs) (For deep frying)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Stiffly beaten egg whites||5|
|Flour||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs), or finely grated|
|Curry powder||1 Dash|
First devein and clean the shrimp, leaving the mermaid tails on.
Then marinate the shrimp for at least 20 minutes, or overnight if you wish, in a mixture made of lemon juice and curry powder.
Drain off the liquid and prepare the batter by beating the egg whites first.
Combine the flour and milk with a dash of curry powder and salt and pepper to taste.
Make a smooth batter and then fold in the egg whites and the grated coconut.
The batter should be thick and not thin.
Then dip the shrimp in the batter and fry in deep fat (about 2 inches) at a temperature of 365 degrees for about 4 minutes.
Serve the shrimp hot with a Sambal sauce, made as follows: