Coconut Fried Shrimp With Dipping Sauce - Bobby Deen - cooking recipe

Ingredients

Dipping Sauce
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
peanut oil (for frying)
Batter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup breadcrumbs
1 lb shrimp, peeled and deveined

Preparation

Dipping Sauce:
Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
Serve the shrimp with the dipping sauce.