Coconut MacNut Shrimp with Guava Sweet and Sour Sauce

Ingredients

• 12 shrimp (16/20 count)
• 1/3 cup all-purpose flour
• 3 eggs
• 1 cup coconut flakes
• 1 cup toasted macadamia nuts
• crushed
• 1 1/2 cups panko (Japanese bread crumbs)
• 4 cups vegetable oil
• for deep frying
• Guava Sweet and Sour Sauce
• recipe follows
• 1/2 cup ketchup
• 1/2 cup white wine vinegar
• 1/2 cup water
• 2 teaspoons soy sauce
• 1/2 cup granulated sugar
• 1/4 cup frozen guava concentrate
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon hot pepper sauce
• 1/4 cup pineapple juice
• 1/4 cup cornstarch mixed with 3 tablespoons water
• for thickening

Instructions

1. Shell and devein the shrimp and pat dry with paper towels.
2. Put the flour in a shallow bowl.
3. Beat the eggs in another shallow bowl.
4. Mix the coconut flakes, macadamia nuts and bread crumbs together in a third bowl.
5. Dust the shrimp with flour, shaking off excess, then dip them in beaten egg.
6. Roll them in the coconut mixture.
7. Let stand on a rack until all are breaded.
8. Meanwhile, heat 2 1/2 to 3 inches of oil in a wok or a deep, heavy pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
9. Fry the shrimp, 4 or 5 at a time, for about 3 minutes or until golden brown; drain on paper towels.
10. Allow the oil to return to 365 degrees F before adding a new batch.
11. Serve with guava sweet and sour sauce.
12. In a medium saucepan, combine all ingredients, except cornstarch mixture.
13. Blend well, bring to a boil, then add cornstarch mixture.
14. Reduce heat and simmer, stirring frequently until thickened.