Coconut Shrimp with Orange Ginger Marmalade

• 2 whole Eggs
• 1/4 cups Water
• 23 cups Cornstarch, Divided
• 7 ounces, weight Flaked Coconut
• 1 Tablespoon Sugar
• 1 teaspoon Salt
• 1/2 cups Flour
• 1 pound Large Fresh Shrimp, Peeled, Deveined And Butterflied
• 1 cup Smucker's Orange Marmalade
• 1 whole Orange, Squeezed Of Juice
• 1 piece Ginger (about 1-inch), Peeled And Minced

1. Mix eggs and water.
2. Set aside.
3. Place 1/3 cup of corn starch in a bowl for dusting the shrimp.
4. Mix in a separate bowl the remaining 1/3 cup corn starch, coconut, sugar, salt, and flour, blend well.
5. Heat oil for deep frying.
6. Roll shrimp in corn starch, then in the egg wash, then finally roll in the coconut mixture.
7. Place shrimp in hot oil and deep fry until done.
8. Shrimp will float to the top when cooked.
9. For the sauce, combine marmalade, orange juice, and ginger in a food processor and process until smooth.

eggs, water, cornstarch, coconut, sugar, salt, flour, fresh shrimp, ginger

Taken from tastykitchen.com/recipes/main-courses/coconut-shrimp-with-orange-ginger-marmalade/ (may not work)