Twice-Cooked Coconut Shrimp
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
52
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Cornstarch1 tbsp
Salt1 tbsp
Ground White Pepper2 cups
Shredded Coconut1 cup
Orange Marmalade1 cup
Honey1 tsp
Hot Pepper SauceDirections:
1
Peel, devein and wash shrimp
2
Dry well on paper towels
3
Mix together flour, cornstarch, salt and white pepper
4
Add 2 tablespoons of vegetable oil and the ice water
5
Stir to blend
6
Pour the coconut into a shallow pan
7
Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut
8
Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C)
9
Fry the shrimp in the hot oil until lightly browned; about 4 minutes
10
Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes
11
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl
12
Mix well
13
Serve the shrimp and dipping sauce side by side