Coconut Shrimp II Tasty Recipes

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Thursday, January 31, 2013

Coconut Shrimp II

"A exquisite tasting appetizer. Use Creole-style mustard for the sauce if it's far available."

Ingredients :

2 quarts vegetable oil for frying
10 oz. Orange marmalade
3 tablespoons organized horseradish
three tablespoons organized mustard
three/four cup all-motive flour
1/four teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/eight teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup beer
1 pound huge shrimp, peeled and deveined with tails attached
1/four cup all-reason flour
8 ounces unsweetened flaked coconut

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

Heat oil in a deep fryer to 375 degrees F (a hundred ninety tiers C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
Combine three/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
Dredge shrimp in 1/four cup flour, dip in beer batter and roll in coconut.
Fry shrimp in warm oil until golden on both sides. Drain in brief and serve with reserved dipping sauce.

Notes :

We have determined the dietary value of oil for frying primarily based on a retention price of 10% after cooking. The exact amount may additionally range relying on prepare dinner time and temperature, ingredient density, and the specific kind of oil used.

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