Coconut Shrimp

Line a baking sheet with parchment paper, set aside. 

In a shallow bowl, add ½ cup flour, salt and pepper, whisk well. In another bowl, add the remaining flour, baking powder, garlic powder, egg and soda water. Whisk well until the batter resembles pancake consistency. In a third bowl, mix together the shredded coconut and panko bread crumbs. 

Dredge each piece of shrimp into the flour mixture shaking off any excess. Then dip into the batter, shaking off any excess. Lastly, coat the shrimp in the breadcrumb mixture. 
Place onto the prepared baking sheet and freeze until firm for about 30 minutes. 

In a deep skillet over medium high heat, add 2-3 inches of vegetable oil and wait till it gets hot. 

Fry the frozen shrimp in batches for 2-3 minutes on each side or until golden brown and crispy. Drain them on a plate lined with a paper towel then transfer to a serving platter.  

Garnish the plate with grape tomatoes, basil, and lemon wedges. Use Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce for serving.