Coconut Shrimp with Mango Horseradish

INGREDIENTS

• 1 teaspoon Cajun spice
• Salt and ground white pepper
• 1 tablespoon granulated sugar
• 8 cups vegetable oil
• 1 cup diced mango, fresh or frozen
• 1/4 cup horseradish
• 1 tablespoon baking powder
• 1 teaspoon Sriracha
• 1 1/2 cups (Japanese breadcrumbs), slightly crushed
• 1 cup shredded coconut
• 1 1/2 cups lager beer
• 1 egg yolk
• 2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on
• 2 cups all-purpose flour
• 1 cup seasoned all-purpose flour