INGREDIENTS
Sauce:
1 (20 oz.) can pineapple chunks in juice
3 cloves garlic, peeled
2 TBSP. soy sauce
2 TBSP. corn starch
½ to 1 jalapeño pepper, depending on heat desired
1 red bell pepper
2 TBSP. cider vinegar
Shrimp:
½ cup flour
½ tsp. baking powder
½ tsp. paprika
½ tsp. seasoned or garlic salt
2/3 cup water
½ cup bread crumbs
2 cups shredded coconut
1 lb. deveined and peeled shrimp
DIRECTIONS
Combine pineapple chunks (including juice) in a blender with the garlic, soy sauce and cornstarch; blend until smooth.
Add both peppers and blend until peppers are in small, but visible pieces.
Simmer over low heat for 15 minutes or until thickened.
Stir in vinegar.
Refrigerate until ready to use.
Serve warm or cold.
Using a wire whisk, stir together flour, salt, baking powder and paprika in a medium bowl.
Add water and whisk until batter is smooth; set aside.
In a separate bowl, mix together bread crumbs and coconut to make coating.
Heat 1-inch of vegetable oil in a heavy fry pan to 365 degrees.
Drop the shrimp, one by one, into the batter, then roll in coconut mixture, turning to coat shrimp well.
Fry the shrimp in batches 5-6 at a time until golden brown.
Remove and drain on paper towels.
Serves 4-5.
