Coconut Shrimp II

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.3 cup beer 
• 0.1 teaspoon cayenne pepper 
• 0.3 teaspoon curry powder 
• 0.3 cup flour all-purpose
• 3 tablespoons horseradish prepared
• 3 tablespoons mustard prepared
• 10 ounces orange marmalade 
• 0.3 teaspoon paprika 
• 0.1 teaspoon salt 
• 1 pound shrimp with tails attached deveined peeled
• 8 ounces coconut or unsweetened flaked
• 2 quarts vegetable oil for frying

Equipment

• bowl
• deep fryer

Directions

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
2. Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
3. Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
4. Fry shrimp in hot oil until golden on both sides.
5. Drain briefly and serve with reserved dipping sauce.