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Coconut Shrimp with Orange Dipping Sauce
Serves 6
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Ingredients:
| 1 egg |
| 1/2 cup all-purpose flour |
| 2/3 cup beer |
| 1/2 teaspoon salt |
| 1 1/2 teaspoons baking powder |
| 1/4 cup all-purpose flour |
| 2 cups flaked coconut |
| 1 lb raw shelled and deveined shrimp, 16-29 count |
| Vegetable oil, for frying |
- In medium bowl, combine egg, flour, beer, salt and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
- Heat 1 inch of oil to 350 degrees F in a deep skillet or saucepan. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with the Orange Dipping Sauce.
| 1/2 cup orange marmalade |
| 1/4 cup honey |
| 1/4 cup mild Dijon Mustard |
| 4 drops hot pepper sauce |
- In small bowl, whisk together all dipping sauce ingredients; refrigerate until ready to use.
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