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Coconut Shrimp & Pineapple Dip sauce




Source of Recipe


RC
1 pound medium to large fresh shrimp, shelled, butterflied
2 eggs
1/4 cups water
2/3 cups cornstarch
1 (7 ounce) package flaked coconut
1 tablespoon sugar
1 teaspoon salt
1/2 cups flour

Joe's Crab Shack Pineapple Dipping Sauce:

1 (8 ounce) can crushed pineapple in natural juice (undrained)
1/2 cup sugar
1/4 cup red plum preserves
1/2 cup Chinese sweet and sour sauce


Mix eggs and water. Set aside.
Place 1/3 cup of corn starch in bowl for dusting of shrimp.
Mix in separate bowl remaining 1/3 cup cornstarch, coconut, sugar, salt and flour; blend well.
Heat oil for deep-frying. Roll shrimp in cornstarch, dip in egg wash, then roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp.
Serve with Joe's Crab Shack Pineapple Dipping Sauce
Place all sauce ingredients in a small saucepan; simmer over medium-low to low heat for 20 - 25 minutes, stirring frequently until mixture thickens slightly .................................