Butterflied Coconut Shrimp - cooking recipe

Ingredients

1 lb. large shrimp
vegetable oil
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1 egg
2 Tbsp. cream of coconut (from a 15 1/2 oz. can) or 2 Tbsp. light cream
3/4 c. flaked coconut or shredded fresh coconut
1/3 c. packaged bread crumbs
Chinese Mustard Sauce

Preparation

Shell and devein shrimp, leaving tails on.
Slit shrimp with sharp knife along curved side, cutting almost through.
Place on paper toweling.
Pour oil into a medium-size saucepan to a depth of 2-inches.
Heat to 350\u00b0 on deep fat frying thermometer.
While oil is heating, combine flour, salt and dry mustard in one small bowl. Beat egg and cream of coconut in second small bowl.
In third bowl, combine coconut and bread crumbs.