Coconut Shrimp

Occasion: Any		Total servings: 5-6
Cuisine: American		Calories: 250
Effort: Easy		Pre-Prep time: 10 mins
Best for: All		Preperation time: 10 mins
How to serve: Warm

Shrimp cooked with crunchy coconut coating served with sweet and sour sauce.

Shrimp - 1 1/2 lb, Large Raw
Flour - 1/2 cup All-Purpose
Constarch - 1/2 cup
Salt to taste
White Pepper - 1/2 Tbsp
Vegetable Oil - 2 Tbsp
Water, Ice - 1 cup
oil for deep frying
Coconut - 2 cup, Short Shredded
Orange Marmalade - 1/2 cup
Mustard Paste - 1/4 cup
Honey - 1/4 cup
Tabasco sauce - 3-4 drops (or hot sauce)

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Peel, devein & wash shrimp.
Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend.
To fry: heat oil to 350 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.
To Bake: 300* 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste