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1
For the breading: In a small bowl, blend the panko and coconut and hold at room temperature until breading.
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2
For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout.
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3
This should take 10 to 12 minutes.
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4
Next, add the Sriracha and continue to cook for 5 minutes.
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5
Remove from the heat and puree in a food processor or blender.
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6
Then add the horseradish.
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7
Serve or hold.
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8
Cook's Note: When blending hot liquids, remove the liquid from the heat and allow to cool for at least 5 minutes.
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9
Transfer the liquid to a blender or food processor and fill it no more than halfway.
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10
If using a blender, release one corner of the lid.
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11
This prevents the vacuum effect that creates heat explosions.
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12
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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13
For the batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency.
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14
If additional flour or liquid is needed, add and whisk again and hold cold until breading.
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15
For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper.
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16
Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter.
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17
Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.
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18
Carefully place the shrimp in the fryer and cook until golden brown.
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19
Repeat the process until all the shrimp have been cooked.
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20
Serve with the mango sauce.
