Twice-Cooked Coconut Shrimp |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Luscious coconut battered shrimp, sweet and rich, dipped in a wonderful sauce... mmmm! Ingredients:
1 1/2 lbs large shrimp or 1 1/2 lbs prawns, peeled and de-veined |
1/2 cup flour |
1/2 cup cornstarch |
1 tablespoon salt |
1 teaspoon white pepper, to taste |
2 tablespoons olive oil |
3/4 cup ice water |
2 cups dried shredded coconut |
1 quart vegetable oil, for frying |
1/2 cup orange marmalade |
1/4 cup dijon mustard |
1/4 cup honey |
1/4-1/2 teaspoon hot pepper sauce, to taste (frank's or tapatio) |
1/4 teaspoon garlic powder |
1 tablespoon chopped green onion |
Directions:
1. Preheat oven to 300 degrees F.
2. Peel, de-vein, and wash the shrimp; dry well with paper towels.
3. In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
4. Place the coconut into a shallow dish or pan.
5. Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
6. Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
7. Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
8. While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
9. Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.
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