Crispy Coconut Shrimp

Ingredients

• 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

Directions

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.

Submitted 6/13/05.
Source: Family Circle Foods America Loves Best
Submitted By: Joy Bowers
joybow@mtaonline.com
Crispy Coconut Shrimp