Twice-Cooked Coconut Shrimp recipe

6 servings

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

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.