Yield: 1 Servings
Measure | Ingredient |
---|---|
24 mediums | Shrimp |
1 pounds | Dry shredded coconut |
3 \N | Eggs |
1 cup | Flour |
\N \N | Milk |
\N \N | Salt & pepper to taste |
1 quart | Peanut oil |
\N \N | ORANGE SAUCE |
8 ounces | Orange marmalade |
¼ cup | Dry sherry |
2 tablespoons | Horseradish |
2 dashes | Tabasco |
Clean and devein shrimp, leaving tails on. Mix eggs, flour and enough milk to make a heavy dough; add salt and pepper. Lay out coconut on a tray; dip shrimp into dough, leaving tails clean; roll in coconut and shake off excess. This part can be done ahead and refrigerated. Just before serving, heat oil to 375 ; fry shrimp about 3-4 minutes until coconut is golden brown. Serve on a bed of rice; garnish with orange slices, and serve with orange sauce on the side.
ORANGE SAUCE: Put marmalade through blender; mix with sherry, horseradish and tabasco to make a spicy orange sauce.
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