Coconut Shrimp

1 lb medium large fresh shrimp (cleaned, shelled, and butterflied)

2 eggs
¼ c. water
²/₃ c. corn starch
7 oz. package of premium flaked coconut (small flake if possible)
1 Tbsp. sugar
1 tsp. salt
1/2 C. flour

Pineapple Dipping Sauce:

1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain, add juice)
½ c. Sugar
1 c. sour cream

Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with Pineapple Dipping Sauce if desired.