Recipe - Coconut Shrimp With Calypso Punch Relish

2 pound Shrimplarge w/ tails
One half cup Cornstarch
Peeled and deveined
1 tablespoon Curry powder
4 Eggs large
4 cup Bread ccrumbs fine
One half cup Honey
2 cup Coconutunsweetened
Shredded
2 teaspoon Cayenne pepper
1 tablespoon Orange zest gratedthin
Top
One half teaspoon Tabasco sauce
Layer of orange peel
1 One half cup Flour, allpurpose
Sifted
5 cup Canola oil about
CALYPSO PUNCH RELISH
1 cup Pineapple, fresh minced
Fine
1 tablespoon Ginger, fresh minced
1 cup Orange segments minced
Fine
1 tablespoon Mint, fresh minced
One half cup Jicama finely minced
1 tablespoon Jalapeno chili, minced
Opt
One fourth cup Red Onion finely minced
1 tablespoon Honey
1 tablespoon Lime juice fresh
Salt to taste

Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper, and
hot sauce together. When well beaten, pour into a shallow bowl. Combine
flour, cornstarch and curry powder in a shallow bowl. Then, combine bread
crumbs, coconut, and orange zest in a third bowl. Dip each shrimp into egg
mixture, them the flour mixture. Again dip into the egg mixture and
finally in the coconut bread crumbs. Set aside. Heat oil to 325 degrees
in a deep fry pan over medium high heat. When temperature is reached, add
coconut shrimp a few at a time and fry for about 3 minutes or until
personal service : 08/30/92 8:02 PM Calypso Punch Relish: Combine all
ingredients in a nonreactive bowl. Cover and allow to marinate 30 minutes
before serving. Adapted from "Hot!" by Judith Choate. Published in
TimesDaily (Florence, Alabama) Wednesday, August 26, 1992. Formatted by
Mary Dishongh Bowles.

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From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip