Twice-cooked Coconut Shrimp

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 preheat oven to 300 degrees f.
• 2 peel, de-vein, and wash the shrimp; dry well with paper towels.
• 3 in a bowl, mix together the flour, cornstarch, salt, and 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).
• 4 place the coconut into a shallow dish or pan.
• 5 dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
• 6 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.
• 7 bake the fried shrimp at 300 degrees f (150 degrees c) oven for 5 minutes.
• 8 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.
• 9 pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.