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1
For the shrimp: Beat your egg.
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2
Add one cup of flour, sugar and slowly mix in your Zima or Sprite.
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3
(Really, any carbonated clear citrus drink will work, but I prefer Citrus Zima.)
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4
The batter should be about the consistency of pancake batter.
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5
Now peel and devein your shrimp.
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6
I take off the tail too.
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7
I make a bit of an assembly line.
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8
First with the shrimp, next a bowl with the remaining cup of flour, batter, bowl with your coconut, and two cookie sheets.
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9
Lightly dust your shrimp in the flour, then coat in batter.
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10
Be sure to cover the whole shrimp with your coconut.
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11
Then place your shrimp in a single layer on your cookie sheet.
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12
Refrigerate for at least 15 minutes to set the batter.
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13
If you don't do this it will fall off in the oil.
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14
After this, fry in a pan until lightly golden on all sides.
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15
Sauce: For this I just looked at what was in the fridge and started adding.
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16
Strain the pineapple syrup into a medium sauce pan.
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17
Reduce until about half is left.
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18
This concentrates the flavor.
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19
Now add the plum.
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20
After about 2 minutes add the sweet and sour sauce and the rest of the pineapple.
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21
After another two minutes add the sugar and the diluted cornstarch.
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22
Let simmer for 15 minutes.
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23
I combined the sauce while the shrimp is in the fridge and then let it simmer while I'm frying the shrimp.
