Crispy & Sweet Coconut Shrimp

Lightly spray Authentic Japanese Panko (code 01020) with vegetable oil and blend in unsweetened coconut flakes, & powdered sugar. A 50/50 mixture of coconut and Panko is ideal. Dust butterflied Mexican White shrimp (26-30 ct size)  in dry Tempura Batter mix (code 07230) seasoned with fine bakers sugar, then dip in prepared tempura batter made with coconut milk instead of water and seasoned with fine bakers sugar and rum. Roll in Panko/Coconut mixture and deep fry at 350-375 degrees until done. Serve with a spicy marmalade dipping sauce.