November 5, 2009
Coconut Shrimp with an Orange marmalade, Horseradish & Mustard Dipping sauce.
1 # large shrimp
1 cup panko flour 1
1 egg beaten with 2/3 cup beer
2 cups flaked coconut
In a heavy pan bring vegetable or peanut oil to 350 degrees. Maintain the heat throughout frying.
Dredge shrimp in panko flour, then dip into egg beer mixture, then cover with the coconut. Drop carefully into the hot oil... Shrimp cooks quickly, cook until coconut coqating is nice and brown.. remove and drain omn paper toweling . sprinkle with salt.
Dipping sauce: 1/2 cup orange marmalade
1/4 cup grey poupn mustard
2 T horseradish.. or more if you like it hot.
Delicious and easy to prepare... Serve with steamed rice....Enjoy!
Posted by Cheryl Severeide at 8:05 PM