MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Shrimp w/Sweet & Sour Sauce
Categories: Seafood, Fruits, Breads, Herbs, Chilies
Yield: 3 Servings

1/2 c Flour
1/2 ts Baking powder
1/2 ts Paprika
1/2 ts Garlic salt
2/3 c Water
1/2 c Bread crumbs
2 c Shredded coconut
1 lb Shrimp; de-veined, peeled

MMMMM---------------------------SAUCE--------------------------------
20 oz Can pineapple chunks in
- juice
3 cl Garlic; peeled
2 tb Soy sauce
2 tb Corn starch
1 Jalapeno pepper
1 Red bell pepper
2 tb Coconut or cider vinegar

Remove seeds and cores from peppers.

Prepare the sauce by combining pineapple chunks (including
juice from can) in a blender with garlic, soy sauce,
cornstarch; belnd until smooth, then add peppers (use half
or less of the jalapeno if you don't want the sauce to be
hot). Blend until peppers are in small, but visible
chunks.

Simmer over low heat for 15 minutes or until sauce has
thickened to desired consistency. Stir in vinegar. The
sauce may be prepared up to 24 hours in advance and
refrigerated until ready to serve (serve warm or cold).
Any leftover sauce can be served over rice the following
day (or as a side dish for the shrimp).

Heat 1" of peanut or other vegetable oil in a heavy frying
pan to 365ºF/185ºC (or when a one inch cube of bread will
brown in 1 minute in the oil it is hot enough).

Using a wire whisk, stir together flour, salt, baking
powder and paprika in a medium size bowl. Add water and
whisk until batter is smooth; set aside.

In a separate bowl, mix together bread crumbs and coconut
to make the coating.

Drop the shrimp, one by one, into the batter, then roll in
the coconut mixture, turning the shrimp to coat well.

When the oil is hot enough, fry the shrimp in batches of
5-6 at a time until they are golden brown, turning over
once. Remove from hot oil using a slotted spoon to drain
on paper towels.

Sprinkle hot shrimp with a pinch of paprika to add color
before serving.

VARIATION: Add 1/2 teaspoon lemon pepper to bread crumbs
and prepare as above. Omit vinegar from sauce and
substitute 2 tablespoons freshly squeezed lemon juice.
Garnish shrimp before serving with lemon slices and a
sprig of fresh parsley.

RECIPE FROM: http://www.recipelink.com

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