Peel the shrimp leaving only the tail. In a medium bowl, mix the egg, 1/2 cup flour, beer and baking powder. Pour flour and coconut into different bowls.
Holding the shrimp by the tail, first shake the flour in the flour, shake the excess, then soak in batter with beer and only then roll in coconut. Put the prawns on parchment and refrigerate for half an hour.
Heat oil in deep fat or just in a pan, gently lower a few shrimps so that they do not touch the druk to a friend and fry until golden brown for about 3 minutes.
Put on a paper towel to absorb excess fat. Then you can serve to the table.