TWICE-COOKED COCONUT SHRIMP

Twice-Cooked Coconut Shrimp image

Provided by Julesong

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Previous Next

1 1/2 lbs large shrimp or 1 1/2 lbs prawns, peeled and de-veined
1/2 cup flour
1/2 cup cornstarch
1 tablespoon salt
1 teaspoon white pepper, to taste
2 tablespoons olive oil
3/4 cup ice water
2 cups dried shredded coconut
1 quart vegetable oil, for frying
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4-1/2 teaspoon hot pepper sauce, to taste (Frank's or Tapatio)
1/4 teaspoon garlic powder
1 tablespoon chopped green onion

Steps:

Preheat oven to 300 degrees F.
Peel, de-vein, and wash the shrimp; dry well with paper towels.
In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
Place the coconut into a shallow dish or pan.
Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.