large shrimp, peeled and deveined, tails on
orange marmalade or pineapple preserves
1 Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat on medium heat to 375°F.
2 Stir Batter Mix, ginger and water in medium bowl until mixed. (Batter will be slightly lumpy.) Place 1/2 of the coconut on large plate.
3 Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut. Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter. Add remaining coconut as needed.
4 Heat marmalade, orange juice and soy sauce until marmalade is melted. Serve with shrimp.