Coconut Shrimp II

Coconut Shrimp II

Ingredients:
oil, olive, salad or cooking
marmalade, orange
horseradish, prepared
mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, paprika
spices, curry powder
salt, table
spices, pepper, red or cayenne
alcoholic beverage, beer, regular, all
crustaceans, shrimp, raw (not previously frozen)
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Directions:
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stir together marmalade, horseradish and mustard; set aside.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne.
Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
Fry shrimp in hot oil until golden on both sides.
Drain briefly and serve with reserved dipping sauce.