Preheat the fryer with peanut oil to 375F. In a medium bowl, follow the directions for making the Tempura batter. Ina separate bowl combine curry powder, Ms. Dash Seasoning, and pepper – mixing well. Season the shrimp with the mixture.
Holding the shrimp by the tail, dip in the batter, coating completely. Shake off the excess and roll the shrimp in the coconut flakes. Skewer shrimps with the bamboo skewers.Fry the shrimp in batches until golden brown, about 3 to 5 minutes. Remove and drain on paper towels. Serve with a Honey Ginger Sauce (recipe follows).
For Honey Ginger Sauce
In a bowl combine the orange marmalade, honey, soy sauce, and ground ginger until well blended. Serve, topped with sliced green onion.
Provided by Stafford T. Decambra, CEC, CCE, CCA, AAC, Corporate Executive Chef at the Wind Creek Casino & Hotel at Atmore.