1 lb U-30 shrimp; peeled/deveined
- thawed if frozen
1 c Mustard sauce *
1 c Cocktail sauce **
Shredded coconut; optional
MMMMM----------------DIRTY DAVE'S TEMPURA BATTER---------------------
5 tb A-P flour
3 c Aunt Jemima's Deluxe easy
- pour pancake batter mix ++
1/4 ts Baking soda
3 1/2 c Club soda; room temp
1 1/2 c Water
Combine the flour pancake mix and baking soda in a deep
bowl. Stirring constantly with a whisk or spoon pour in
the club soda and water in a slow stream and continue to
stir until the mixture is a smooth thin cream.
Strain the batter through a fine sieve set over a clean
bowl pressing down hard on any lumps with the back of a
large spoon.
Stir in the optional coconut at this time, if using.
Dip shrimp in batter and drop into the deep-fryer or
fondue pot with oil at 350oF/175oC - 375oF/190oC.
Cook until batter is a nice golden brown and crispy.
* MUSTARD SAUCE: ground mustard powder and water to make
a sauce of desired consistency.
** COCKTAIL SAUCE: Simply Heinz ketchup (no HFCS) and
grated horseradish to taste.
