Fast Coconut Shrimp
1 tablespoon water
1 cup panko (japanese) bread crumbs
1 cup flaked coconut
1 pound uncooked large shrimp, peeled and deveined
oil for deep-fat frying
1 jar (12 ounces) orange marmalade
1/4 cup rum
In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture.
In an electric skillet or deep fryer, heat 1/4 inch of oil to 375 degrees Fahrenheit. Fry shrimp, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.
Yield: 2 dozen (1 1/3 cups sauce)