- 1 cup shredded sweetened coconut
- 1 cup bread crumbs
- dash of salt
- dash of freshly ground pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 36 large shrimp, peeled and de-veined
- vegetable oil, for frying
Sweet and Hot Ginger Dipping Sauce:
- 1 cup orange marmalade
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 teaspoon dry mustard
- 2 teaspoons horseradish
- 1 small piece ginger, pressed
- In large bowl, mix the coconut, bread crumbs, salt and pepper. Place the flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next,dip the shrimp
- thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the
- shrimp thoroughly with the bread crumb mixture. Lay out the shrimp on a plate until ready to fry.
- Heat one inch of oil to 350 degrees. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Drain on paper towels.
Sweet and Hot Ginger Dipping Sauce:
- Press the ginger in a garlic press. Combine the marmalade, orange and lemon juices in a food
- processor. Mix in remaining ingredients. Chill. May be stored in refrigerator for up to two weeks.
Source: Ruby Tuesday At Home
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