Step 1
The first step is to cut the shrimp by cutting along the curved back, almost all the way through. Remove the inside vein. Rinse the shrimp with water.
Step 2
Then you whisk the egg, milk & sugar until smooth. Slowly whisk the flour and salt, and continue whisking until the batter is smooth. Let it stand for 30 minutes
Step 3
Then Spread the coconut in thin layer on baking sheet. Hold 1 shrimp by the tail and dip it in the batter, making sure the batter coats all surfaces. Repeat this step with the remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set.
Step 4
Pour the oil into large skillet to measure 1''. Heat over medium-high heat. Add half the shrimp to skillet; fry turning once, until shrimp are cooked through and coating is deep and golden brown, about 2 minutes.
Step 5
Using a slotted spoon, transfer shrimp to paper towels to drain briefly. Fry the remaining shrimp in the same manner.
