Crispy Coconut Shrimp
Source of Recipe
Ken
Recipe Introduction
This is an appetizer that will drive your taste buds wild. Your family and friends will love this excellent before meal treat.
List of Ingredients
1 Pound Medium-Size Fresh Shrimp
1/4 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Dry Mustard
1 Egg
2 Tablespoons Cream
3/4 Cup Flaked Coconut
1/3 Cup Bread Crumbs
3 Cups Vegetable Oil
Chinese Mustard Sauce:
1/3 Cup Dry Mustard
1 Tablespoon Honey
2 Teaspoons Vinegar
1/4 Cup Cold WaterRecipe
Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper. Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook. Pour oil into medium-size saucepan to 2-inch depth. Heat to 350 degrees on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to drain. Keep warm in a slow oven (200 degrees) until all shrimp are cooked. Serve with Chinese Mustard Sauce (see below) and duck sauce. Chinese Mustard Sauce: Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.
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