Coconut Beer-Batter Shrimp

Recipe Ingredients

		The Sauce (mix and Set Aside) (mix and set aside)
3/4 cup	177ml	Orange marmalade
2 1/2 tablespoons	37ml	Dijon mustard
2 1/2 tablespoons	37ml	Drained bottled horseradish
		The Shrimp
1 3/4 lbs	794g / 28oz	Large fresh or frozen shrimp shelled (leaving the tail and last joint intact) and cleaned
		The Cayenne Mixture (mix together in a small bowl
1 tablespoon	15ml	Cayenne pepper - (or chili powder)
2 teaspoons	10ml	Salt
1 1/2 teaspoons	7.5ml	Paprika
1 1/2 teaspoons	7.5ml	Pepper
1 1/2 teaspoons	7.5ml	Garlic powder
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Oregano
		The Other Stuff
1 3/4 cups	109g / 3.8oz	Flour
2 cups	396g / 13oz	Eggs - separated (large)
3/4 cup	177ml	Beer - (not dark!)
3 cups	279g / 9.8oz	Coconut - flaked
		Oil

Recipe Instructions

In a bowl, combine 1-1/4 cup of the flour, 2 tsp of the cayenne mixture, the egg yolks and beer just to mix. In another bowl, beat the whites until they hold soft peaks.

Fold the stuff you just mixed (flour, cayenne, yolks, beer) into the egg whites. Cover and chill for 30 minutes.

In yet another bowl, combine the remaining 1/2 cup flour and 1-1/2 tsp of the remaining cayenne mixture.

Heat the oil (2-32 in pan) to 325 degrees. Set up the bowls as follows:

Cayenne mixture. Flour & cayenne mixture Batter Coconut

Toss the shrimp in the Cayenne mix. Roll in the Flour mix. Shake off, and dip all but the tail in the batter mix. Roll in the coconut and plunge into oil.

Cook for about 2 minutes on each side -- don't overcook! Drain on paper towels and gobble up with the sauce!

Source:
Darley Street Thai Restaurant

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