Coconut Shrimp - With Dip

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying
• dip
• 1/2 cup orange marmalade
• 1/4 cup Dijon-style prepared mustard
• 1/4 cup honey
• 1/4 teaspoon hot pepper sauce

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour.
3. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
4. Refrigerate for 30 minutes.
5. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
6. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
7. Using tongs, remove shrimp to paper towels to drain.
8. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side

egg, allpurpose, beer, baking powder, allpurpose, flaked coconut, shrimp, oil, orange marmalade, mustard, honey, hot pepper sauce

Taken from www.epicurious.com/recipes/member/views/coconut-shrimp-with-dip-1274123 (may not work)