Coconut Shrimp

Prepare the shrimp. De-vein them by taking a sharp knife and slitting the curved back and pulling out the black vein. Leave the tails on. You can set the shrimp aside in a bowl in the frig for a while. Put some paper towels in the bowl to absorb as much moisture as possible.

Make the batter. Whisk the egg and the water together and then add the flour and salt and make a smooth batter.

Have the shredded coconut in another bowl. Add some Panko bread crumbs and combine. The Panko bread crumbs are optional but give the shrimp a nice texture. Use about 1/4 cup crumbs to a cup or more of coconut.

Holding the shrimp by the tail, dip them in the batter and then in the coconut bread crumb mixture. You can put the battered shrimp on a plate and hold them in the frig for a while if you're not ready to cook.

When you are ready to cook, slide the shrimp into the hot oil and cook until golden brown.

For the sauce: Whisk together the orange marmalade and the Thai sweet chili sauce and the lemon juice.

Serve the shrimp with the sauce on the side!