Coconut Crusted Shrimp - cooking recipe

Ingredients

24 large shrimp, peeled with tail on
2 eggs
1 teaspoon hot chili flakes
1/2 cup flaked coconut
salt
pepper

Preparation

Preheat a large pot of oil to 350 degrees F.
Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.
Open and flatten the two halves like a book, so that it resembles a butterfly.
Remove the vein.
Make an egg wash by whisking the eggs together with the chili flakes and a little water.
Season shrimp with salt and pepper.
Dip the butterflied shrimp into the egg wash and then coat in coconut.
Deep fry in hot oil until golden and crispy and shrimp is cooked through.