Deep-Fried Coconut Shrimp - cooking recipe

Ingredients

3 eggs, beaten to blend
1 1/2 teaspoons cayenne pepper
1 teaspoon seasoning salt
1 cup all-purpose flour
3 cups dried breadcrumbs
1 cup shredded coconut
24 uncooked large shrimp, peeled,tails left on and deveined (about 1 1/2 lbs total)
vegetable oil, for deep-frying
Pineapple Plum Sauce
2 (8 ounce) cans crushed pineapple, drained
1 (6 ounce) jar plum sauce

Preparation

Combine eggs, cayenne and seasoning salt in shallow pan.
Place flour in another shallow pan.
Combine breadcrumbs and coconut in third pan.
Dredge shrimp in flour, shaking off excess.
Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
Heat oil in deep-fryer.
Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
Transfer to paper towels to drain.
Serve immediately with sauce.
For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
Refrigerate until ready to use.