~honey mustard~

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3 Tbsp yellow mustard

2 Tbsp honey

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~sweet and sour sauce~

3 oz water

2 Tbsp cornstarch

3 oz rice wine vinegar

2 oz pineapple juice

1 oz soy sauce

1 oz ketchup

5 oz granulated sugar

½ tsp red pepper flakes

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~Honey Walnut Sauce~

½ cup mayonnaise

Juice of half lemon + more if needed

2 tablespoons sweetened condensed milk

1 tablespoon honey

½ cup finely processed walnuts, toasted and cooled

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~Popplers~

1 Tbsp + 1 tsp kosher salt, divided

1 tsp baking soda

2 lbs medium-small (3¼0) shrimp, shelled and deveined

2 qts frying oil of choice

½ Cup unsweetened coconut, processed into finer crumbs

½ Cup panko breadcrumbs

½ Cup breadcrumbs

½ Cup cornflakes, crushed

2 ⅔ Cups flour, divided

¼ Cup cornstarch

1 tsp kosher salt

¼ tsp cayenne pepper

1 tsp baking powder

1 Cup mild lager, cold

1 large egg

¼ Cup coconut milk

Zest of 1 lime

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~Honey mustard~

1. Combine all ingredients in a small bowl and whisk to combine.

   ~sweet sour sauce

2. Combine 2 ounces of water with the corn starch in a small bowl. Whisk to combine and set aside.

3. In a small sauce pot, combine remaining water, vinegar, pineapple juice, soy sauce, ketchup, granulated sugar, and crushed red pepper flakes. Whisk to combine, then bring the mixture to boil over medium heat.

4. Pour in the cornstarch slurry and continue cooking until the sauce has thickened, about 1 minute. Reserve until ready to use.

   ~Honey walnut sauce~

5. Combine all ingredients in a small bowl and whisk to combine. If the sauce needs more acidity, add more lemon juice as needed.

   ~Popplers~

6. In a small bowl, whisk together 1 tablespoon of salt and baking soda. Add the shrimp to a large bowl, then sprinkle with the salt mixture. Fold to thoroughly distribute the dry brine, then set aside for 30 minutes - 1 hour in the refrigerator.

7. Towards the end of the brining period, heat the frying oil to 375 °F in a large high-wallet skillet or dutch oven. Prepare a large rimmed baking sheet with a wire rack and a layer of paper towels.

8. Meanwhile, prepare the dredges for the shrimp. In a wide, shallow bowl, combine 1 cup of flour and the remaining 1 teaspoon of salt, then whisk and set aside.

9. In another wide bowl, combine coconut, panko, breadcrumbs, cornflakes, ½ cup of flour, and cornstarch, whisk together, then set aside.

10. In a medium bowl, whisk together remaining flour, cayenne, and baking powder. In a large bowl, combine beer, egg, coconut milk, and lime zest, then whisk until homogenous. Add dry mixture to the wet and whisk until just combined with some lumps still remaining; the mixture should have the consistency of wet paint.

11. Dredge the shrimp first in the flour, then in the batter, followed by the coconut-breadcrumb mixture.

12. Fry the shrimp in batches for 30-60 seconds, until golden brown and crisp, draining on paper towels set over a wire rack. Keep the batches warm in 200 °F oven while finishing frying, and serve with dipping sauces.