Here's a good party recipe for Coconut Shrimp with a sweet, spicy Marmalade dipping sauce.
Add one cup of beer to one cup of flour. Stir in 1 teaspoon of salt, one teaspoon of baking
powder, and one half cup of dried coconut. Refrigerate over night.
Use 1 kilo of large shrimp or tiger prawns. Peel and devein, leaving the last tail segment in
place to hold on to. Butterfly the shrimp. Heat oil in deep pan or deep fryer to 350 degrees F or about
175 C. Dip shrimp in batter and drop into hot oil. Be careful of splatters. Don't crowd, only do
a few at a time, so the oil remains hot.
Cook for 30 seconds to 1 minute and shrimp should be curled up and brown. Do not
overcook. Serve with the Marmalade Dipping sauce or your favorite sauce.
Marmalade Dipping sauce is 1/2 cup of orange marmalade, 2 tablespoons of honey, 1 tablespoon of
whole grain mustard and 1 teaspoon of prepared horseradish sauce. Mix well and refrigerate over night.