Recipe by LAURIE
A Thai influenced appetizer that DD#1 (the chef) rates highly. I dont like fish so personally have not tried it but she had fixed it many time and it always gets rave reviews.
Top Review by Gina*S
I've been trying different shrimp recipes in an effort to develop an appreciation for them. This one did the trick. I didn't want to use a three dip method (flour or cornstarch, then egg, then coconut) so I picked this method instead. I didn't use the dip suggested, but instead ate it with a sweet thai chili sauce. Very good, very easy, and something I will do again and again. Thanks for sharing!
- 1 egg
- 2 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1 lb approx. 31-40 large shrimp
- 1 1⁄2 cups sweetened flaked coconut
- 1⁄3 cup dry breadcrumbs
- oil (for frying)
- 1⁄2 cup orange marmalade
- 2 tablespoons chopped green onions
- 2 tablespoons lime juice
- cayenne pepper
Directions See How It's Made
- In a small bowl, combine marmalade, green onion, lime juice and cayenne pepper and 2/1/8 tsp salt; mix well.
- Set aside.
- In another small bowl, beat together egg, cornstarch and 1/8 tsp salt with a fork or wire whisk until smooth.
- In a shallow dish or bowl, combine coconut and bread crumbs.
- Dip shrimp in egg mixture; coat with combined coconut and crumbs.
- Fry in oil in 3 to 4 batches until shrimp is golden brown.
- Drain on paper towels. Serve with Oriental Dipping Sauce.