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Рецепт Coconut Beer Shrimp With Sweet And Tangy Sauce
by Global Cookbook

Coconut Beer Shrimp With Sweet And Tangy Sauce
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Ингредиенты

  • 4 x Large eggs
  • 1 c. Beer
  • 3 1/2 tsp Creole seasoning (follows)
  • 1 1/4 c. All-purpose flour
  • 2 Tbsp. Baking pwdr
  • 48 lrg Raw shrimp, peel, tails on, devein
  • 1 1/2 c. Fresh or possibly moist-pact coconut, shredded, to 2 C Oil for deep-frying
  • 2 c. Orange marmalade
  • 1/4 c. Creole or possibly Dijon mustard
  • 3 Tbsp. Shredded horseradish

Инструкции

  1. Combine Large eggs, beer, 1 ts Creole seasoning, flour and baking pwdr. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 in dep fryer, wok or possibly deep saucepan. The oil should be at least 1-1/2" deep. Drop shrimp in a few at a time and fry till golden. Remove and drain on paper towel. SAUCE-Blend together dipping sauce ingredients.
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  3. Subject: Z*MM SUN-Dry TOMS