Coconut Shrimp with Spicy Orange Marmalade Sauce
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 egg
- 1 teaspoon water
- 1 cup coconut milk
- 1 cup coconut flakes
- 1 pound large shrimp, peeled and deveined, tails left intact
- 1 cup vegetable oil for frying
- ½ cup orange marmalade
- 1 teaspoon horseradish
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Instructions
- Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
- Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
- Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
- Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.
Source
Original recipe: View Original