Coconut shrimp #2
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.