Twice-Cooked Coconut Shrimp

• 1 1/2 lbs large shrimp or 1 1/2 lbs prawns, peeled and de-veined
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 tablespoon salt
• 1 teaspoon white pepper, to taste
• 2 tablespoons olive oil
• 3/4 cup ice water
• 2 cups dried shredded coconut
• 1 quart vegetable oil, for frying
• Dipping sauce
• 1/2 cup orange marmalade
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1/4 - 1/2 teaspoon hot pepper sauce, to taste (Frank's or Tapatio)
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped green onion

1. Preheat oven to 300 degrees F.
2. Peel, de-vein, and wash the shrimp; dry well with paper towels.
3. In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut).
4. Place the coconut into a shallow dish or pan.
5. Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut.
6. Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet.
7. Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes.
8. While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well.
9. Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.

shrimp, flour, cornstarch, salt, white pepper, olive oil, water, coconut, vegetable oil, dipping sauce, orange marmalade, mustard, honey, hot pepper sauce, garlic, green onion

Taken from www.food.com/recipe/twice-cooked-coconut-shrimp-36422 (may not work)