* This is a work in progress. The recipe for the batter needs tweaking, that's for sure (maybe get rid of the oil). Suggestions are very much appreciated. But we love the taste, so I need to save this, someway, somehow. We especially love the sauce. Yum!
1.5 lb large raw shrimps
1.5 cup all purpose flour
1/2 cup cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 cup ice water
oil for deep frying
2 cups shredded coconut
1/2 cup orange marmalade
1/4 cup grey poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce
**
Peel, devein and wash shrimps.
Pat dry using paper towels.
Set aside.
In a bowl, mix all dry ingredients for batter.
Add 2 T oil & ice water.
Stir to blend.
Heat oil for deep frying.
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 for 5 minutes to finish cooking.
Serve with the sauce:
Combine the marmalade, mustard, honey and Tabasco sauce.
1.5 lb large raw shrimps
1.5 cup all purpose flour
1/2 cup cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 cup ice water
oil for deep frying
2 cups shredded coconut
1/2 cup orange marmalade
1/4 cup grey poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce
**
Peel, devein and wash shrimps.
Pat dry using paper towels.
Set aside.
In a bowl, mix all dry ingredients for batter.
Add 2 T oil & ice water.
Stir to blend.
Heat oil for deep frying.
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 for 5 minutes to finish cooking.
Serve with the sauce:
Combine the marmalade, mustard, honey and Tabasco sauce.
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