Moo's Coconut Shrimp

You're going to love these shrimp. They are a palate pleaser you have got to make. Like a lot of health-conscious people, I don't eat much fried food these days. That's not to say the taste isn't a real palate pleaser. And there is the rare occasion and the right food can tempt. Moo used to make this one a lot...back in days when we all ate more fried food. You might come up with a way to take this taste and prepare it without the frying. In any case, I don't deep fry any more, I saute in the skillet with a little olive oil.

24 jumbo shrimp, clean and flattened
1/4 cup flour
1/2 tsp. salt
1/2 tsp dry mustard
1 bag flaked coconut, slightly toasted
2 eggs
4 T coconut cream

Marinade
1/4 cup fresh squeezed lemon juice
1/2 tsp salt
1-1/2 tsp curry powder
1/2 tsp ground ginger

Dipping Sauce
To taste combine orange marmalade, hot Chinese mustard and Curaco.

Clean and flatten shrimp then marinate overnight. Line cookie sheet with wax paper and combine flour, salt and dry mustard on the wax paper. Spread toasted coconut on another cookie sheet. In a bowl, combine eggs and coconut cream. Heat a deep fryer, skillet or wok with olive oil. Dredge shrimp in flour. Then egg mixture. Then coconut. Deep fry (375 to 400 degrees) to a golden color. Serve with dipping sauce. Note: if you do 30 shrimp or more, double the flour and marinade mixtures.