Busters Recipes

Tempura Coconut Shrimp

1 cup golden Dipt Tempura Batter mix
1/2 cup ground ginger
1 1/2 cups ice cold water
4 cups flaked coconut, divided
1 1/2 pounds large shrimp, peeled and deveined with tails on
1/2 cup orange marmalade or pineapple preserves
2 T. orange juice
2 t. soy sauce

Pour oil into large skillet, filling no more than 1/3 full. Heat on medium high heat to 375. Mix batter mix, ginger and water in a medium bowl. Batter will be slightly lumpy. Place 1 cup of the coconut on a large plate. Dip shrimp, a few at a time, into batter; shake off excess. Roll in coconut. Carefully add to hot oil. Fry 3 minute or until golden brown, turning once. Remove and drain on paper towels. Repeat with remaining shrimp, batter and coconut. heat marmalade, orange juice and soy sauce until marmalade is melted. Serve with shrimp. Makes 8 servings.