Coconut Shrimp with Pineapple Dipping Sauce
1 lb. large, shrimp; shelled, deveined
2 eggs
1/4 cup water
2/3 cup corn starch
1 (7 oz.) package of premium flaked coconut
1 Tbsp. sugar
1 tsp. salt
1/2 cup flour
Oil for frying
Whisk together eggs and water until well blended. Set aside. Process coconut in food processor a few pulses until it is chopped slightly.
Place 1/3 cup corn starch in bowl. In separate bowl, combine remaining 1/3 cup cornstarch, coconut, sugar, salt and flour and blend well.
Heat oil in 3-quart saucepan to a depth of 2-inches. Bring to 350 degrees. Roll shrimp in corn starch, then in egg wash and finally in the coconut mixture.
Drop several shrimp at a time (don’t overcrowd) into hot oil and fry until golden brown. Take care not to overcook shrimp. Remove to a paper towel and drain. Keep warm in 200-degree oven until time to serve, or about 30 minutes.
Serve with Pineapple dipping sauce. (Recipe follows)
Pineapple Dipping Sauce
1 (8 oz.) can crushed pineapple, undrained
1/2 cup sugar
1/4 cup red plum preserves
1/2 cup Kraft Sweet and Sour Sauce
Place all ingredients in a saucepan and simmer on low heat for 20-25 minutes, stirring frequently until mixture starts to thicken. Remove from heat and let cool to room temperature before serving.
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