Twice-Cooked Coconut Shrimp

Ingredients

• 1 1/2 pounds large shrimp – peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon salt
• 1/2 tablespoon ground white pepper
• 2 tablespoons vegetable oil
• 1 cup ice water
• 2 cups shredded coconut
• 1 quart vegetable oil for frying
• 1/2 cup orange marmalade
• 1/4 cup Dijon-style prepared mustard
• 1/4 cup honey
• 1/4 teaspoon hot pepper sauce

Directions

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

Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.

Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.

Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.

Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.