Crispy Coconut Shrimp Recipe

1 pound medium-size shrimp
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 egg
2 tablespoons heavy cream
3/4 cup flaked coconut
1/3 cup packaged bread crumbs
Chines Mustard Sauce
Bottled Duck Sauce

Chinese Mustard Sauce:
1/3 cup dry mustard
1 tablespoon honey
2 teaspoons vinegar
1/4 cup cold water

1. Shell and devein shrimp, but leave tails with their shell on.
2. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine coconut and bread crumbs on a sheet of wax paper.
3. Dip shrimp in flour mixture, then in egg-cream mixture, and finally in coconut crumb mixture, coating well. Refrigerate in a single layer until ready to cook.
4. Pour oil into a medium-size saucepan to 2-inch depth. Heat to 350 degrees on a deep-fat frying thermometer.
5. Fry shrimp, a few at a time, in hot oil for about 2 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Keep warm in a very slow (250 degrees) oven until all shrimp are cooked. Serve with Chinese Mustard Sauce and bottled Duck Sauce for dipping.

For Chinese Mustard Sauce; Combine all ingredients well. Cover and refrigerate.