Coconut Shrimp Lollypops

Instructions

1. Prepare Dip by combining all ingredients. Mix well and set aside.
2. Using scissors or simply snap off excess bamboo skewers so that the stick is about 5-inches long.
3. In a large bowl, combine flour, beer, baking powder, salt, cayenne and egg. Beat until smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
4. Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside or remove the tail if you prefer, so it’s all edible.) and skewer one shrimp on the end of each skewer.
5. Use a paper towel to pat dry the shrimp well. Dip each shrimp into the batter, then dredge into the coconut shreds so that the entire lollypop is covered in coconut. Place on a baking sheet lined with waxed or parchment paper. Refrigerate for 30 minutes.
6. Meanwhile, pour oil into a small, tall pot until it is 3-inches deep. Heat oil to 350° F.
7. When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minutes or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
8. Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350° F. again and continue with the next batch of shrimp until all are cooked. Serve with apricot dipping sauce. For a creative presentation when entertaining, stick skewers into an upturned pineapple or melon half and/or serve the dip in a coconut half.
9. Tips for preparing ahead when entertaining: Batter ahead and leave in the fridge for several hours ahead, then just deep fry before serving. To make well ahead, place battered shrimp on baking tray covered with parchment or waxed paper, making sure there is space between the shrimp so they don’t stick together. Cover with plastic wrap and place in the freezer. When ready to serve, remove shrimp to the fridge several hours before frying, then fry before serving.