Recipe: Butterflied Coconut Shrimp with Chinese Mustard Sauce

Butterflied Coconut Shrimp

l pound large raw shrimp
Oil for frying
1/4 c all-purpose flour
1/2 tsp salt
1/2 tsp dry mustard
1 egg
2 tbs cream or milk
3/4 c flaked coconut
1/3 c packaged bread crumbs
Chinese Mustard Sauce

Shell and devein shrimp, leaving tails on. Slit shrimp along curved side, cutting almost through. Place on paper toweling.

Pour oil in saucepan to a depth of 2 inches. Heat to 350 on deep-fat frying thermometer.

Combine flour, salt and dry mustard in a small bowl; beat egg and cream.

In another small bowl. In a third bowl, combine coconut and bread crumbs.

Dip shrimp in flour mixture, then in egg-cream mixture, the in coconut crumb mixture, coating well.

When oil is hot, fry shrimp, a few at a time, turning once, for 2 minutes or until golden. Drain on paper toweling. Keep warm in oven. Serve with Chinese Mustard Sauce and/or bottled duck sauce.

Chinese Mustard Sauce
Mix 1/3 cup dry mustard with 1 tbsp honey, 2 tsp vinegar and 1/4 cup cold water until well blended. Keep refrigerated.

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