Coconut Shrimp With Sweet-And-Sour Orange Sauce

• 1 c flour
• 1 c pancake mix
• 1/2 tsp salt
• 1 pkg (14 oz) sweetened shredded coconut
• 1 1/2 pounds extra-large shrimp, peeled but tails left intact
• 6 c peanut or vegetable oil for deep frying
• 1/2 c orange marmalade
• 2 T Dijon mustard
• 2 T rice wine vinegar

1. TO PREPARE SHRIMP
2. Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl.
3. Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water.
4. Freeze coated shrimp for at least 30 minutes before frying.
5. TO MAKE SAUCE
6. Mix marmalade, mustard and vinegar in a small bowl and set aside.
7. TO FRY SHRIMP
8. Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet.
9. Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried.
10. Serve with sauce along side.

flour, pancake mix, salt, coconut, shrimp, peanut, orange marmalade, t, t rice wine vinegar

Taken from www.epicurious.com/recipes/member/views/coconut-shrimp-with-sweet-and-sour-orange-sauce-1271795 (may not work)