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Outback Steakhouse Coconut Shrimp


1 1/2 lb large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoon vegetable oil
1 cup ice water
oil for deep frying
2 cup short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce

Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 tablespoon oil and ice water. Stir to blend.

To fry:
Heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp.

Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.




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