Coconut Shrimp, Sweet and Sour Sauce
Comments: Serve these coconut shrimps along with this intriguing sweet and sour sauce.
Servings: 48 bites
IngredientsPreparation
  • 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
Frying Dough
  • 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
Seasoned Flour
  • 1/2 cup [70 g] all-purpose flour
  • 1 1/2 teaspoons [7.5 mL] seasoning*
Seasoning*
  • 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
Sweet and Sour Sauce
  • 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 350F [180C].
  • 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.