Post by Chris in NM on Oct 1, 2006 14:35:18 GMT -6
Tempura Coconut Shrimp
Makes 8 servings
1 cup McCormick® Golden Dipt® Tempura Batter Mix 1/2 teaspoon McCormick® Ground Ginger 1 1/2 cups ice cold water vegetable oil 4 cups flaked coconut, divided 1 1/2 pounds large shrimp*, peeled and deveined with tails on 1/2 cup orange marmalade or pineapple preserves 2 tablespoons orange juice 2 tablespoons soy sauce
1. Mix batter mix, ginger and water in medium bowl. (Batter will be slightly lumpy.) Place 1 cup of the coconut on large plate. 2. Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F. 3. Dip shrimp, a few at a time, into batter; shake off excess. Roll in coconut. Carefully add to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp, batter and coconut. 4. Heat marmalade, orange juice and soy sauce until liquid. Serve with shrimp.