|Shrimp in shell||2 Pound|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Grated coconut||2⁄3 Cup (10.67 tbs)|
|Curry powder||2 Teaspoon|
Thaw frozen shrimp.
Shell and devein shrimp, leaving last section and tail intact.
Dry shrimp well.
Combine flour, sugar, salt, egg, 1 cup ice water, and salad oil; beat smooth.
Mix coconut and curry together.
Dip dried shrimp into batter, then into coconut mixture.
Fry in deep, hot fat (375Â°) till golden.