large shrimp, peeled with tail on
tsp hot chili flakes (5 ml)
cup flaked coconut (125 ml)
Salt and pepper, to taste
Preheat a large pot of oil to 350 degrees F.
Butterfly the shrimp by cutting down the center back of the shrimp, being careful 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 eggwash and then coat in coconut.
Deep fry in hot oil until golden and crispy and shrimp is cooked through.