Cooking Recipe Coconut Shrimp #2
Recipe Ingredients
1 1/2 lg
Large raw shrimp
1/2 c
All-purpose flour
1/2 c
Cornstarch
1 ts
Salt
1/2 ts
White pepper
2 tb
Vegetable oil
1 c
Ice water
Oil for deep frying
2 c
Short shredded coconut
1/2 c
Orange marmalade
1/4 c
Grey Poupon Country Mustard
1/4 c
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.