1. We like to use the raw, shelled, cleaned, frozen shrimp from Cosco. The best size for us is the 18-21. It's hard to cook the larger ones ( they get tough) and the smaller is a PIA. We rinse them in clean water then dry them.
2. The batter is pancake mix and beer. We mix it to a thin pancake consistency. Holding the tail dreg in the batter then tap them on the side of the a bowl to get off a little batter.
3. The easiest way we've come up with coating them is to put a small pile of coconut on a plate then put the battered shrimp on top with a little more coconut. press on as much as they will hold. The pile of coconut will get contaminated with batter and you will have to change the pile often.
4. The sauce is Tahi red chili sauce mixed (to taste) with a little orange marmalade.
As you can see we have no recipe we just wing it each time we cook them.

Enjoy!!