Twice Cooked Coconut Shrimp with Orange Marmalade
(try an oven fry option)
1 ½ lbs large raw shrimp (peeled and deveined)
½ cup flour
½ cup cornstarch
1 Tablespoon salt
½ Tablespoon white pepper
2 Tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 qt oil for frying
½ cup orange marmalade
¼ cups Dijon mustard
¼ cup honey
¼ teaspoon hot pepper sauce
Peel, devein and wash shrimp. Dry well on paper towels.
Mix together flour, cornstarch , salt and white pepper. Add 2 T of vegetable oil and the ice water. Stir.
Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then rol the shrimp in the coconut. Once coated, place each shrimp into a grying pan of oil heated to 350 degrees. Fry the shrimp in the hot oil until lightly browned, about 4 minutes.
Bake the fried shrimp in a preheated 300 degrees oven for 5 minutes.
Make the dipping sauce. Combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve shrimp with dipping sauce.