Coconut Shrimp - 6

Recipe Ingredients

2		Vegetable oil for frying
10 oz	284g	Orange marmalade
3 tablespoons	45ml	Prepared horseradish
3 tablespoons	45ml	Prepared mustard
3/4 cup	46g / 1.6oz	All-purpose flour
1/4 teaspoon	1.3ml	Baking powder
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Curry powder
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
1/3 cup	78ml	Beer
1 lb	454g / 16oz	Large shrimp - peeled and deveined with tails attached
1/4 cup	15g / 0.5oz	All-purpose flour
8 oz	227g	Unsweetened flaked coconut

Recipe Instructions

Heat oil in a deep fryer to 375F.

In a small bowl, stir together marmalade, horseradish and mustard; set aside.

Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.

Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.

Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce

Source:
Darley Street Thai Restaurant

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