Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!
INGREDIENTS (for 6 servings):
- 1 1/2 pounds large shrimp - peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1/2 tablespoon ground white pepper
- 2 tablespoons vegetable oil
- 1 cup ice water
- 2 cups shredded coconut
- 1 quart vegetable oil for frying
- 1/2 cup orange marmalade
- 1/4 cup Dijon-style prepared mustard
- 1/4 cup honey
- 1/4 teaspoon hot pepper sauce
Peel, devein and wash shrimp. Dry well on paper towels.
Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.