INGREDIENTS:
2 cups coconut milk 1 egg, beanten 24 jumbo shrimp, peeled and cleaned
1/2 cup unsweetened shredded coconut 1/2 cup sweetened shredded coconut 1 cup all-purpose flour
1 tablespoon baking powder 1 tablespoon Adobo 1/4 cup corn oil
1 Combine the coconut milk and egg in a large bowl. Add the shrimp and marinate for 30 minutes. Blend the remaining ingredients, except the corn oil, by pulsing a few times in a food processor. Drain the shrimp and discard the marinade. Dredge the shrimp in the coconut-four mixture. Heat the oil and fry the shrimp until golden brown on both sides. Drain on paper towels.
