Recipe: Outback Steakhouse Coconut Shrimp and Marmalade Dipping Sauce (using cornstarch)

OUTBACK STEAKHOUSE COCONUT SHRIMP

1 1/2 lb large raw shrimp
FOR THE BATTER:
1/2 cup all-purpose flour
1/2 cup cornstarch
1 Tbsp salt
1/2 Tbsp ground white pepper
2 Tbsp vegetable oil
1 cup ice water
FOR FRYING:
oil for deep frying
2 cups shredded coconut, chopped short
FOR THE DIPPING SAUCE:
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce (to taste)

Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

TO PREPARE THE BATTER:
In a bowl, mix all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend.

TO FRY:
Heat oil to 350 degrees F 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 degrees F 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or prepare the following sauce:
Combine marmalade, Grey Poupon mustard, honey and add Tabasco sauce to taste.