Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix together all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend.
To fry: heat oil to 350 F 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 F for 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce.
Combine marmalade, Grey Poupon mustard, honey and tobacco sauce to taste.
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