Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce

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For the shrimp:

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

For the dipping sauce:

1 cup canned pumpkin puree

1 tablespoon curry powder

2 tablespoons brown sugar

1 cup coconut milk, light or regular

1 lime, juiced