I NeEd HeLp WiTh ChInEsE CoCoNuT ShRiMp ReCiPe Or PuRcHaSe?

I ABSOLUTELY LOVE THE CHINESE COCONUT SHRIMP WITH PASTE AND WE ARE HAVING SEAFOOD FOR CHRISTMAS THIS YEAR AND I AM LOOKING FOR A RECIPE OR WEBISTE TO MAKE OR BUY THE COCONUT PASTE. PLEASE HELP ME!I NeEd HeLp WiTh ChInEsE CoCoNuT ShRiMp ReCiPe Or PuRcHaSe?
This is an appetizer that will drive your taste buds wild. Your family and friends will love this excellent before meal treat.



Ingredients:



1 lb. Medium-Size Fresh Shrimp

1/4 cup Flour

1/2 tsp Salt

1/2 tsp Dry Mustard

1 Egg

2 Tbsp Cream

3/4 cup Flaked Coconut

1/3 cup Bread Crumbs

3 cups Vegetable Oil

Chinese Mustard Sauce:

1/3 cup Dry Mustard

1 Tbsp Honey

2 Tsps Vinegar

1/4 cup Cold Water

Directions:

Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper.

Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook.

Pour oil into medium-size saucepan to 2-inch depth. Heat to 350掳F on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to

drain. Keep warm in a slow oven (200掳F) until all shrimp are

cooked.

Serve with Chinese Mustard Sauce (see below) and duck sauce.

Chinese Mustard Sauce:



Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.

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