Preparation :

With sharp knive, split shrimp length-wise, do not cut in half. Combine lemon juice, curry powder, salt and ground ginger. Add shrimp, refrigerate at least two hours. After the two hours, combine flour, baking powder and cold milk. Drain shrimp, reserve marinade. Stir marinade into batter. In skillet, heat 2 inches of oil to 275F. Dip shrimp into batter, fry for 3-5 minutes. Dip into coconut.

Feel free to print out this recipe, link to it, or write it down for your personal, non-commercial use. Recipes may not be distributed in any way without prior written consent.