Crispy Coconut Shrimp

1. 1

   Shell and devein shrimp, leaving tails intact.

2. 2

   Combine flour, salt and 1/2 teaspoon dry mustard in a small bowl.

3. 3

   In another small bowl, beat egg and cream.

4. 4

   Combine coconut and bread crumbs on a sheet of wax paper.

5. 5

   Dip shrimp in flour mixture, then in egg/cream mixture, and finally in flour/crumb mixture, coating well.

6. 6

   Refrigerate in a single layer until ready to cook.

7. 7

   Pour oil into medium saucepan to 2-inch depth.

8. 8

   Heat to 350 degrees on deep-fat thermometer.

9. 9

   Fry shrimp, a few at a time in hot oil for about 2 minutes, turning once until golden brown.

10. 10

    Use slotted spoon and remove to paper toweling to drain.

11. 11

    Keep warm in slow oven (200 degrees) until all is done.

12. 12

    Serve with Chinese Mustard Sauce and bottled duck sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.