1 1/2 pound large raw shrimp 1/2 cup all-purpose flour 1/2 cup cornstarch 1 tablespoon salt 1/2 tablespoon white pepper 2 tablespoons vegetable oil 1 cup ice water oil, for deep frying 2 cups short shredded coconut 1/2 cup orange marmalade 1/4 cup Grey Poupon country mustard 1/4 cup honey 4 drops Tabasco sauce
Peel, devein and wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2 Tbsp oil and ice water. Stir to blend. To fry: heat oil to 350 degrees F 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. Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
After reading the other review about the salt measurement I decided to use teaspoons instead of tablespoons for the batter. I also didn't add all the water and just added until it as the right consistency. In the end, I actually do think it needed more salt than just the teaspoon but it worked well enough.
May 23, 2013
Just whipped up this batter and wonder if there was an error in the ingredients. Batter is very runny and incredibly salty. Maybe recipe should have said 1 tsp of salt, not 1 tbsp and 1/2 tsp pepper, not 1/2 tbsp. I'm leary of wasting these shrimp so will redo the batter using less salt and pepper.
Apr 4, 2009
I love it
Sep 23, 2007
Very simple to make and well worth the effort.
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