Twice Cooked Coconut Shrimp

1 1/2 pounds large shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
Dipping sauce
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce

Recipe Instructions

Peel, devein and wash shrimp. Dry well on paper towels.

Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.

Pour the coconut into a shallow pan. Dip the shrimp, one at a time, into the batter. Then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees. Fry the shrimp in the hot oil until lightly browned, about 4 minutes. Bake the fried shrimp in a preheated 300-degree oven for 5 minutes.

For the dipping sauce: Combine all ingredients in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.