Crispy battered shrimp with a delicious dipping sauce.
Dipping Sauce:
3 tablespoons brown mustard
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons orange juice
Batter:
3/4 cup flour
1/2 cup cornstarch
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup seltzer water (sparkling water), room temperature
2/3 cup flaked coconut
1 pound large raw shrimp, peeled and deveined
Vegetable oil for frying
Make dipping sauce: In a medium bowl, whisk together mustard, soy, honey and orange juice. Set aside.
Make batter: In a medium bowl, combine flour, cornstarch, baking soda and salt with a fork. Whisk in seltzer water and mix just to combine (don't over beat - you want the carbonation for a fluffy batter). Fold in coconut.
In a large skillet, heat about one inch of vegetable oil. Dip two shrimp at a time in batter and add to hot oil until pan is full (single layer). Turn shrimp once and fry until golden brown. Remove to a paper-towel lined pan and keep warm in a low oven. Repeat until all shrimp are cooked. Arrange on a platter with dipping sauce. Makes about 35. Note: To re-warm, place in a 350 degree F. oven for about ten minutes.