Coconut shrimp #2

Yield: 4 Servings

Measure Ingredient
1½ large Large raw shrimp
½ cup All-purpose flour
½ cup Cornstarch
1 teaspoon Salt
½ teaspoon White pepper
2 tablespoons Vegetable oil
1 cup Ice water
Oil for deep frying
2 cups Short shredded coconut
½ cup Orange marmalade
¼ cup Grey Poupon Country Mustard
¼ cup Honey
3-4 drops Tobasco sauce

Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix together all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend. To fry: heat oil to 350 deg in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 deg for 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce.

Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to taste.

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