Crumb Mixture - 10 parts coconut to 1 part bread crumbs (use sweetened, long cut coconut)
Dust shrimp lightly in rice flour, dip in tempura batter, then roll in the coconut mixture. Put into fryer and fry until shrimp starts to float and is golden brown. Serve on dinner plate with side of plum sauce in 1 1/2 ounce butter ramekin.