LXXXI: Crisp Coconut Shrimp with Oriental Dipping Sauce

1 egg
2 T cornstarch
1/8 t salt
1 lb large shrimp
1.5 c sweetened flaked coconut
1/3 c dry bread crumbs
oil for frying

In a small bowl, beat together egg, cornstarch and salt with fork or wire whisk untl smooth. In a shallow dish or bowl, combine coconut and bread crumbs. Dip shrimp in egg mixture; coat with combined coconut nad crumbs. Fry in oil in 3-4 batches, 2-3 minutes or until shrimp is golden brown. Drain on paper towels.

Oriental Dipping Sauce
1/2 c orange marmalade
2 T chopped green onion
2 T lime juice
1/8 t each salt and cayenne pepper

In a small bowl, combine ingredients, mix well.