They turned out very well, but were a bit bland. I would suggest maybe adding some salt to the beer batter, possibly some crushed, fresh garlic. I didn't have marmalade to make the recommended dip and used Frank's Sweet Chili dipping sauce, which was good. My son squeezed fresh lemon juice on his and that was good too. They need something to contrast with the sweetness of the coconut/shrimp. Sour or spicy works nicely. I didn't follow this recipe exactly, rather the video that accompanies it. I didn't put flour in the beer batter bowl, only in the first for the dredge and mixed with the coconut, which worked beautifully. This was the only change I noted from the original recipe. I would recommend a deep fryer as I tried a pot with oil and a candy thermometer, but I had a hard time keeping the temperature constant. I will try pan frying next time and/or baking in the oven. I don't think I would mix flour with the coconut if baking them, as I have found that the flour in the third/outer coating doesn't brown when making chicken wings and stays white, which doesn't look appealing (doesn't affect the taste). I have never tried beer batter before but I will definitely be using it from now on, rather than milk/egg. I used Alexander Keith's Red Amber Ale. I would rate higher if the shrimp had more flavour. It is a great recipe to play with to get your own signature taste.
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They turned out very well, but were a bit bland. I would suggest maybe adding some salt to...