Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce

Ingredients

• Canola, vegetable or peanut oil for frying, as needed
• 2 cups cornstarch
• 1 cup light or regular beer, chilled
• 1 cup soda water, chilled
• 1 egg
• Salt
• 1 1/2 cups unsweetened, shredded coconut
• 20 medium sized shrimp, deveined and shelled with tails left on
• Bamboo skewers soaked in water for 1 hour
• 1 cup canned pumpkin puree
• 1 tablespoon curry powder
• 2 tablespoons brown sugar
• 1 cup coconut milk, light or regular
• 1 lime, juiced

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