| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Appetizers, Seafood, Copycat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lg |
Large raw shrimp |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Cornstarch |
| 1 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 2 |
tb |
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 |
|
|
3-4 drops Tobasco sauce |
INSTRUCTIONS
Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a
bowl, mix together all dry ingredients for batter. Add 2 tablespoons oil
and ice water. Stir to blend. To fry: heat oil to 350 deg in deep fryer or
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 hot oil
until lightly browned, about 4 minutes. Bake at 300 deg for 5 minutes to
finish cooking of the shrimp. Serve with sweet and sour sauce or the
following sauce.
Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to taste.
Posted to MM-Recipes Digest V3 #285
Date: Thu, 17 Oct 1996 19:11:26 -0400
From: "Gary W. Griffin" <wanderer@ctonline.net>
A Message from our Provider:
“Luck has nothing to do with it”