Shell and devein shrimp but leave tail on. Slice shrimp
down the inside middle to butterfly.
Sift flour, baking
powder and salt into a bowl. Add milk, egg and
melted butter. Beat well.
Hold shrimp by
the tail and dip into batter. Let excess drip
off, then roll in coconut to cover. Deep
fry until golden. Serve immediately with a sweet
sauce for dipping.
6 - 8