Ingredients
1cupall purpose flour
¼tspsalt
¼tspground black pepper
1egg
1tspwater
1cupcoconut milk
1cupcoconut flakes
1lblarge shrimp,peeled, deveined, tails left intact
1cupvegetable oil,for frying
½cuporange marmalade
1tsphorseradish
Preparation
Place the flour, salt, and pepper in a bowl. Whisk the egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
Hold a shrimp by the tail and coat in the flour well, making sure to leave tail clean. Dip in the egg coating, then return to the flour and cover again. Dip in the coconut milk, then roll in the coconut flakes.
Place the coated shrimps on a sheet of wax paper or a plate. Repeat with remaining shrimp.
Heat the vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each.
Fry for 3 to 4 minutes per side, until golden brown. Transfer to a plate covered with napkins to drain excess oil.
Combine the orange marmalade and horseradish together in a bowl for sauce. Adjust the ratio to taste.
Serve the dip with the shrimp, and enjoy!
