Recipe: Crispy Coconut Shrimp

CRISPY COCONUT SHRIMP
(Appetizer)
1 lb. medium fresh shrimp
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1 egg
2 Tbsp. cream
3/4 c. flaked coconut
1/3 c. bread crumbs
vegetable oil (approximately
3. c.)
Chinese Mustard Sauce
Shell and devein shrimp, but leave tail intact. Combine
flour, salt and dry mustard in one bowl; beat egg and cream in
second bowl. Combine coconut and bread crumbs. Dip shrimp in
flour mixture, then in egg-cream and finally in crumb mixture.
Refrigerate in single layer until ready to cook. Pour oil in
sauce pan, to 2 inch depth. Heat oil to 350 degrees. Fry shrimp, a
few at a time, 2 minutes.
Chinese Mustard Sauce:
1/3 c. dry mustard
1 Tbsp. honey
2 tsp. vinegar
1/4 c. water
Mix mustard with remaining ingredients until blended.
Refrigerate.
COCONUT SHRIMP
35 large shrimp, deveined and
tails intact
1/4 c. lime juice
1/2 tsp. salt
1 1/2 tsp. hot curry powder
1/2 tsp. ginger
1 1/2 c. grated coconut
12 oz. beer
2 1/2 c. flour
2 tsp. salt
1/2 tsp. white pepper
1 Tbsp. sugar
2 Tbsp. paprika
2 c. oil
Split shrimp lengthwise down to tail with a sharp knife,
but do not sever tail. Combine lime juice, salt, hot curry
powder and ginger in a small bowl. Add shrimp, cover and
refrigerate for at least 2 hours. To prepare coconut coating
and beer batter, lightly toast coconut on cookie sheet at 375 degrees
for 3 to 5 minutes. Set aside. Mix beef, flour, salt, white
pepper, sugar and paprika. Heat oil in heavy skillet; hot.
Dip shrimp in batter and fry until brown. Roll immediately in
toasted coconut. Serve with apricot sauce.
Apricot Dipping Sauce:
1 c. apricot preserves
1/4 c. raspberry vinegar
1/4 c. sherry vinegar
1 tsp. paprika
dash of Tabasco sauce
Combine apricot preserves, both vinegars, paprika and
Tabasco in a small saucepan over medium heat for 3 to 4 min-
utes, stirring several times. Heat until thoroughly blended.
Serve warm with coconut shrimp.
COCONUT SHRIMP I
(Serves 3 To 4)
5 eggs
3 c. milk
1 c. pineapple juice
1 tsp. salt
1 tsp. baking powder
1 Tbsp. sugar
2 c. flour
18 large shrimp
Combine all ingredients, except flour and shrimp. Beat
well and gradually add flour, beating until batter is well
blended. Peel large raw shrimp; remove veins but leave tails
intact. Wipe shrimp with a damp cloth; split them down the
back without separating the halves and press flat like a
butterfly.
Dip prepared shrimp in the batter and then in shredded
coconut. Fry in deep hot oil, 375 degrees for 3 minutes. Good with
Sweet 'N Sour Sauce.