Prepare the oil for frying in a medium-sized saucepan.

Heat the oil to 340 degrees F over medium-high heat.

In a medium bowl, combine cornstarch, chilled beer, chilled soda water, egg, and salt.

Mix well until combined to create a batter.

In a separate bowl, place the shredded coconut.

Soak bamboo skewers in water for 1 hour (if not already soaked).

Thread shrimp onto bamboo skewers, starting with the tail end.

Dip each skewered shrimp into the cornstarch batter.

Immediately coat the battered shrimp with shredded coconut.

Carefully place the coconut-covered shrimp into the hot oil.

Fry for 3-4 minutes, or until golden brown and cooked through.

Remove the shrimp skewers and place them on a paper towel-lined plate.

To make the dipping sauce, combine pumpkin puree, curry powder, and brown sugar in a small saucepan.

Cook over medium heat for 5 minutes, stirring frequently.

Slowly add coconut milk to the saucepan.

Continue to cook, stirring occasionally.

Reduce the heat to low and simmer for 5 more minutes.

Remove the pot from the heat and let it cool slightly.

Stir in lime juice and salt to taste.

Serve the coconut shrimp skewers with the pumpkin curry dipping sauce.