Outback Coconut Shrimp & Dipping Sauce
 

Outback Coconut Shrimp & Dipping Sauce

Shrimp:
1 1/2 lb large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 Tbsp salt
1/2 Tbsp white pepper
2 Tbsp vegetable oil
1 cup ice water
oil for deep frying
2 cup short shredded coconut

Dipping Sauce:
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce

Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a
bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to
blend. To fry: heat oil to 350 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 5 minutes to finish cooking of the
shrimp. Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

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