Bubba

I LOVE SHRIMP!
I like it's texture, the fact that it comes in different sizes and tastes, the pretty color it turns as soon as it is cooked (great indication from the Gods), you can fry them, grill them, through them in any sauces or stews....ahahaha... i am starting too sound like bubba!
So here is to shrimps! This recipe is to die for (especially if you like coconut and beer!) Yep that's right a fantastic combination!

COCONUT SHRIMPS

In medium bowl, combine 1 egg, 1/2 cup flour, 2/3 cup of beer (i use Sapporo then use the left over to drink during the meal!) and 1 1/2 teaspoons of baking powder.
Place 1/4 cup flour and 2 cups of flaked coconut in two separate bowls. If you can find unsweetened coconut it is probably better, but i can never find it so i use the sweetened one and i find it very tasty.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off.
Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes to 1 hour. This is crucial without it your batter will not stay on the shrimp - the refrigeration hardens the batter.
Meanwhile, heat oil (~ 3 cups) to 350 degrees F (175 degrees C) in a deep-fryer (that's what i use it is less smelly and keeps the oil @ the desired temperature.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. May i suggest a Thai Sweet chili Sauce "Nam Jiim Gai" it's not too expensive and has a great flavor and is good on egg rolls and fry food.

You can serve my garlic rice with it. This is a Filipino recipe that i tasted many many years ago and i think i almost perfected it.

GARLIC RICE
Now i have a rice cooker @ home which makes my life much easier and also a garlic press which is fantastic (i got it @ target).
Filipinos make there rice like the Chinese without salt. It was hard @ first to get use to but i now eat it that way too.
Make 4 cups of white rice with your favorite method (this will serve 4 people) then you make start with the recipe -
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. You can use light olive oil too if you wish.
When the oil is hot, add the 2 tablespoons of minced garlic. Cook and stir until the garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.
Stir in the cooked white rice, and season with 1 1/2 teaspoons of garlic salt and pepper. (i add a lot of fresh ground pepper and if you do not have garlic salt than regular salt will do).
Cook and stir until heated through and well blended, about 3 minutes. Serve using an oiled/buttered ramkin to shape into a small bowl or square etc...

Here you have a quick and easy meal but oh so tasty!