½ cup (75 g) flour

1 tbsp onion salt

1 tbsp garlic salt

2 eggs, lightly beaten

1 ½ tsp (7.5 ml) Tabasco sauce

40 bamboo skewers, soaked in water for 30 minutes

1 lb (454 g) uncooked medium shrimp, peeled

1 cup (90 g) sweetened shredded coconut

Pepper

Vegetable oil, for frying

Preheat the oil in the deep fryer to 350°F (180°C).

On a plate, combine the flour, onion salt and garlic salt. Season with pepper.

In another dish, beat the eggs with the Tabasco sauce.

Thread a shrimp onto each skewer.

Dredge the shrimp in the flour, dip in the egg mixture and then cover in the coconut.

Fry the shrimp, a dozen at a time, for about 1 minute or until golden brown. Serve warm.

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