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Shrimp: Outback Steakhouse Coconut Shrimp
posted by Elle 08-12-100 8:04 PM
Outback Steakhouse Coconut Shrimp
1 1/2 lb. large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. vegetable oil
1 cup ice water
oil for deep frying
2 cups 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 2Tbl. 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 for 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
