Coconut Shrimp

400 grams large Shrimp

1/2 cup all-purpose flour

1/2 cup cornstarch

1 Tb salt

1/2 Tb white pepper

2 Tb vegetable oil

1 cup ice water

oil for deep frying

2 cups short shredded coconut

Dipping Sauce:

1/2 cup orange marmalade

1/4 cup Dijon mustard

1/4 cup honey

4 drops Tabasco sauce

Peel, de-vein & wash shrimp, leaving the tails on. Dry well on paper

towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2

tablespoons oil & ice water. Stir to blend. To fry: heat oil to 175 c. in

a stove. 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. Serve with the following sauce:

Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce.  Heat the sauce to ease combining.