Coconut Shrimp Tempura With Honey Mustard Sauce Recipes

Steps:

• 1. Pour enough oil into a deep fryer, large heavy skillet or saucepan so it's filled no more than 1/3 full. Heat on medium heat to 375°F.
• 2. Stir flour, cornstarch, egg, ginger and soda water in medium bowl until mixed. (Batter will be slightly lumpy.)
• 3. Place half of the coconut on large a plate.
• 4. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
• 5. Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels.
• 6. Repeat with remaining shrimp, coconut and batter. Add remaining coconut to the large plate as needed. (Coconut is added to plate as needed so the batter doesn't make it clump up.)
• 7. For the Dipping Sauce, heat marmalade (or preserves), orange juice and soy sauce until preserves are melted and it's heated through, about 3 minutes. Serve with Tempura Coconut Shrimp.

Steps:

• Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350 degree oil.
• Lenswood Sauvignon Blanc:

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

Steps:

• For shrimp pour seltzer water into bowl. Add 1 C flour 1/4 C at a time whisking until smooth after each addition. In a deep pan heat oil over med ghigh heat to 350 degrees. Spread remaing 2 TBS flour in shallow dish spread coconut in a similar dish. Working with about 4 shrimp at a time dust each one with flour coat with batter and roil in coconut. Fry in hot oil 1 1/2 to 2 min or until golden brown. Remove from oil with tongs and place on paper towels to drain. For sauce combine sour crean Dijon mustard honey cayenne pepper and salt mix well