Coconut Shrimp and Sauce

This recipe came from a combination of recipes for coconut shrimp. I usually just eye measurements, so the ones I've listed are estimates.

• Ready In: 1 hr
• Serves: 2-4

Ingredients

• Shrimp

• 1  lb shrimp (med-large shrimp work the best)
• 1  egg
• 2  cups flour
• 1⁄4-1⁄3 cup  zima citrus flavor  malt liquor or 1⁄4-1⁄3 cup  Sprite, can be used
• 1 (8 ounce) bag sweetened flaked coconut (I like a lot of coconut so I buy the bigger bag)
• 1  teaspoon sugar
• 2  cups  vegetable oil (you may need more)

• Sauce

• 1 (20 ounce) can  crushed pineapple in syrup
• 1⁄4 cup  store bought  sweet and sour sauce
• 2 -3  tablespoons  on plum preserves
• 1  cup sugar
• 1⁄2 teaspoon cornstarch, disovled in water

Directions

1. For the shrimp: Beat your egg.
2. Add one cup of flour, sugar and slowly mix in your Zima or Sprite.
3. (Really, any carbonated clear citrus drink will work, but I prefer Citrus Zima.) The batter should be about the consistency of pancake batter.
4. Now peel and devein your shrimp.
5. I take off the tail too.
6. I make a bit of an assembly line.
7. First with the shrimp, next a bowl with the remaining cup of flour, batter, bowl with your coconut, and two cookie sheets.
8. Lightly dust your shrimp in the flour, then coat in batter.
9. Be sure to cover the whole shrimp with your coconut.
10. Then place your shrimp in a single layer on your cookie sheet.
11. Refrigerate for at least 15 minutes to set the batter. If you don't do this it will fall off in the oil.
12. After this, fry in a pan until lightly golden on all sides.
13. Sauce: For this I just looked at what was in the fridge and started adding.
14. Strain the pineapple syrup into a medium sauce pan.
15. Reduce until about half is left. This concentrates the flavor.
16. Now add the plum.
17. After about 2 minutes add the sweet and sour sauce and the rest of the pineapple.
18. After another two minutes add the sugar and the diluted cornstarch.
19. Let simmer for 15 minutes. I combined the sauce while the shrimp is in the fridge and then let it simmer while I'm frying the shrimp.