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Coconut Shrimp
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| 1 1/2 pounds | large shrimp, peeled |
| 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 |
DIRECTIONS:
1. Peel, devein and wash shrimp. Dry well on paper towels.
2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3. 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.
4. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
5. 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.
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