In a deep saute pan or pot, heat the oil to 360 degrees.
Combine the flour, sugar and Essence in a medium bowl.
Slowly add the beer and whisk to form a smooth batter.
Place the coconut flakes in a shallow bowl.
One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
Fry in batches in the oil until golden, 3 to 4 minutes.
Drain on paper towels and season lightly with Essence.
Place the chutney in a bowl on a large platter.
Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	785.89 Kcal (3290 kJ)
Calories from fat	315.16 Kcal
		% Daily Value*
Total Fat	35.02g	54%
Cholesterol	2.47mg	1%
Sodium	659.3mg	27%
Potassium	1067.27mg	23%
Total Carbs	106.28g	35%
Sugars	4.21g	17%
Dietary Fiber	8.81g	35%
Protein	8.82g	18%
Vitamin C	8.1mg	13%
Iron	2.6mg	14%
Calcium	40.7mg	4%

Amount Per 100 g
Calories	274.68 Kcal (1150 kJ)
Calories from fat	110.15 Kcal
		% Daily Value*
Total Fat	12.24g	54%
Cholesterol	0.86mg	1%
Sodium	230.44mg	27%
Potassium	373.03mg	23%
Total Carbs	37.15g	35%
Sugars	1.47g	17%
Dietary Fiber	3.08g	35%
Protein	3.08g	18%
Vitamin C	2.8mg	13%
Iron	0.9mg	14%
Calcium	14.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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