Coconut Shrimp with Orange Horseradish Dipping Sauce
alt.cooking-chien/moncadoit (Monica)

This recipe came from Babalu in Santa Monica.

1 cup all purpose flour
2 eggs
2 cups tempura batter mix
1 1/2 cups water
2 cups sweetened shredded coconut
24 large uncooked shrimp, peeled, deveined and butterflied (tails left in tact)
Vegtable oil (for deep frying)

Line large cookie sheet with waxed paper. Place flour in shallow dish. Whisk tempura mix and water in large bowl until smooth. Place coconut in another shallow dish. Dredge shrimp in flour, shake off excess. Dip into eggs, then into tempura batter, allowing excess to drip off. Dredge in coconut, coating completely and pressing to adhere. Transfer shrimp to prepared cookie sheet. Freeze 1 hour.

Heat oil in deep fryer or skillet to 350 F. Add shrimp in batches and cook until golden brown. Transfer to paper towels using slotted spoon and drain.

Orange Horseradish dipping sauce
1 cup orange marmalade
1 tablespoon plus 1 teaspoon prepared horseradish
pinch cayenne pepper

Whisk marmalade, horseradish and cayenne in small bowl to blend.