https://60.core.ads.webstophq.com/Recipes/Detail/3892/
Yield: Makes 4-6 servings
1 1/2 | lbs | large raw shrimp | |
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1/2 | cup | all-purpose flour | |
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1/2 | cup | cornstarch | |
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1 | tablespoon | salt | |
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1/2 | tablespoon | white pepper | |
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2 | tablespoon | vegetable oil | |
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1 | cup | ice water | |
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Vegetable oil for deep frying | |||
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2 | cups | unsweetened short shredded coconut | |
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Sauce: | |||
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1/2 | cup | orange marmalade | |
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1/4 | cup | Grey Poupon country mustard | |
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1/4 | cup | honey | |
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3-4 | drops | Tabasco sauce | |
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Yield: Makes 4-6 servings
Approximate Nutrient Content per serving:
Calories: | 585 | |
Calories From Fat: | 333 | |
Total Fat: | 37g | |
Cholesterol: | 161mg | |
Sodium: | 1029mg | |
Total Carbohydrates: | 44g | |
Protein: | 19g |
58 percent of calories from fat.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend. To Fry: Heat oil to 350 degrees in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 degrees for 5 minutes to finish cooking the shrimp. Serve with sweet-and-sour sauce or combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
Source: St. Petersburg Times
Please note that some ingredients and brands may not be available in every store.
https://60.core.ads.webstophq.com/Recipes/Detail/3892/
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