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Ingredients
- 1 1/2 lrg Large raw shrimp
- 1/2 c. All-purpose flour
- 1/2 c. Cornstarch
- 1 tsp Salt
- 1/2 tsp White pepper
- 2 Tbsp. Vegetable oil
- 1 c. Ice water Oil for deep frying
- 2 c. Short shredded coconut
- 1/2 c. Orange marmalade
- 1/4 c. Grey Poupon Country Mustard
- 1/4 c. Honey
- 3 x -4 drops Tobasco sauce
Directions
- Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix together all dry ingredients for batter. Add in 2 Tbsp. oil and ice water. Stir to blend. To fry: heat oil to 350 deg in deep fryer or possibly 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 warm oil till lightly browned, about 4 min. Bake at 300 deg for 5 min to finish cooking of the shrimp. Serve with sweet and sour sauce or possibly the following sauce.
- Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 713 | |
| Calories from Fat 72 | 10% |
| Total Fat 8.16g | 10% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 4mg | 1% |
| Sodium 788mg | 33% |
| Potassium 149mg | 4% |
| Total Carbs 150.68g | 40% |
| Dietary Fiber 4.3g | 14% |
| Sugars 41.58g | 28% |
| Protein 9.58g | 15% |
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