Coconut Beer Shrimp With Sweet And Tangy Sauce

Recipe Ingredients

1 tablespoon	15ml	Cayenne pepper
2 1/4 teaspoons	11ml	Paprika - sweet
1 1/2 teaspoons	7.5ml	Pepper - black
1 1/4 teaspoons	6.3ml	Garlic powder
3/4 teaspoon	3.8ml	Onion powder
3/4 teaspoon	3.8ml	Thyme
3/4 teaspoon	3.8ml	Oregano
2		Eggs
1 3/4 cups	109g / 3.8oz	Flour
3/4 cup	177ml	Beer
1 tablespoon	15ml	Baking powder
48		Shrimp; medium - peeled (but tails on), deveined
3 cups	279g / 9.8oz	Grated coconut - about 6 oz
1 2/3 cups	394ml	Orange marmalade
5 tablespoons	75ml	Mustard - Creole or brown
5 tablespoons	75ml	Horseradish - finally grated

Recipe Instructions

Combine marmalade, mustard and horseradish to make the Sweet and Tangy Dipping Sauce and refrigerate.

Thoroughly combine in a small bowl, the cayenne, paprika, pepper garlic, onion, thyme and oregano to make the seasoning mix. In a separate bowl combine 2 tsp of the mix with the eggs, 1 1/4 cup of the flour, the beer and baking powder; mix well, breaking up any lumps.

In a separate small bowl combine the remaining 1/2 cup flour with 1 1/2 tsp of the seasoning mix; set aside. Place the coconut in a separate bowl. Sprinkle both sides of the shrimp with the remaining seasoning mix.

Then, holding the shrimp by the tail, dredge each in the flour mixture, shaking off excess, then dip in batter (except tail), allowing excess to drip off, and then coat generously with grated coconut and place on a baking sheet. Heat oil in a deep fryer to 350 degree F. Drop shrimp, one at a time, into the hot oil and fry until golden brown, about 30 seconds to 1 minute per side. Do not crowd.

You may want to cut the first shrimp in half after frying to best estimate frying time; the batter should be cooked through but the shrimp not overcooked. Drain on paper towels. Serve immediately with Sweet and Tangy Dipping Sauce.

Source:
Darley Street Thai Restaurant

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