Coconut Chicken And Shrimp Recipe

Ingredients

1 cup all-purpose flour1 cup lime-flavored seltzer water1 teaspoon ground ginger1 teaspoon salt1 teaspoon pepper2-1/2 cups sweetened shredded coconut1-1/4 cups panko bread crumbs1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 boneless skinless chicken breasts (6 ounces each), cut into 3/4-inch cubesOil for deep-fat fryingSalt and pepper to taste, optional MAUI MUSTARD:1 can (8 ounces) crushed pineapple, well drained1/2 cup red pepper jelly3 tablespoons stone-ground mustard

Preparation

In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken.

In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper.

For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.