twice-cooked coconut shrimp
Ingredients
- Servings: 6
- 1 1/2 pounds large shrimp - peeled and 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
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins
- peel, devein and wash shrimp. dry well on paper towels.
- mix together flour, cornstarch, salt and white pepper. add 2 tablespoons of vegetable oil and the ice water. stir to blend.
- 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.
- bake the fried shrimp in a preheated 300 degrees f (150 degrees c) oven for 5 minutes.
- 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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