COCONUT SHRIMP WITH A SWEET AND SPICY SRIRACHA FIREBARNS AND ORANGE SAUCE
24 large uncooked shrimp with tails
1 cup flour
3 eggs, well beaten
1 cup of Panko breadcrumbs
1 cup of grated coconut
Ingredients for the sauce:
- 2 tbsp. orange marmalade
2 tbsp. Dijon mustard
2 tbsp maple syrup
1 tbsp. Firebarns Sriracha
Salt and pepper to taste
In a deep fryer or skillet, heat oil to 375F.
In 3 different bowls, put the flour, eggs and the Panko and coconut mixture.
Then pass the shrimp in turn in the flour, followed by the eggs and the Panko / coconut mixture. Make sure that the shrimp is coated 100% of its surface.
Cook in oil for 1 to 2 minutes or until golden brown.
In a small bowl, combine all sauce ingredients and serve with shrimp.
For a family party or gathering of friends, serve the shrimp individually on a small wooden stick.