- 48 medium or 24 large fresh shrimps [2 1/4 pounds / 1 kg]
- 3 cups [750 mL] grated coconut [6 ounces / 170 g]
- Oil, for frying
- 2 eggs
- 2 teaspoons [10 mL] seasoning*
- 1 1/2 cups [210 g] all-purpose flour
- 1 tablespoon [15 mL] baking powder
- 1 cup [250 mL] beer
- 1/2 cup [70 g] all-purpose flour
- 1 1/2 teaspoons [7.5 mL] seasoning*
Sweet and Sour Sauce
- 1 tablespoon [15 mL] Cayenne pepper
- 1 1/2 teaspoons [7,5 mL] paprika
- 1 1/2 teaspoons [7,5 mL] freshly ground black pepper
- 1 1/4 teaspoons [6 mL] garlic powder
- 2 teaspoons [10 mL] salt
- 1/2 teaspoon [2.5 mL] onion powder
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] oregano
- 1 [18-ounce / 512-mL] jar orange marmalade
- 3 to 4 tablespoons [45 to 60 mL] Creole or brown mustard
- 2 to 3 tablespoons [30 to 45 mL] prepared horseradish
- Into a small bowl, well mix together all sweet and sour sauce ingredients; set aside
- Really well mix together all seasoning ingredients; set aside.
- Into a medium bowl, well mix together seasoned flour ingredients; set aside.
- Into a large bowl, well beat together all frying dough ingredients.
- Leaving tails on, shell and deveine shrimps.
- One at time, well coat seasoned shrimps on both sides with seasoned flour.
- One at a time, being careful not to coat the tails, dip each coated shrimp into reserved frying dough; drain excess dough.
- Generously coat each coated shrimp with grated coconut; set aside.
- Into a deep-fryer, heat some oil to 350°F [180°C].
- Deep-fry coconut shrimps, one at a time into hot oil until golden, for approximately 1 minute.
- Drain onto paper toweling; reserve hot while frying remaining shrimps.
- Serve coconut shrimps hot, along with sweet and sour sauce.