• Turn oven on lowest setting. Set aside quarter sheet pan
• Make the sauce. Mix marmalade, thai sauce and hotsauce well. Refrigerate.
• In shallow bowl, mix flour, cornstarch and 1 tsp each of curry, salt, pepper
• In another bowl, mix beaten eggs, extract and hot sauce
• In another bowl, mix together panko and coconut and 1 tsp each of curry, salt, pepper
• Coat several shrimp at a time in flour mixture, dip into eggs and finally, coat in coconut/panko. Set shrimp on sheet tray, place in fridge while oil heats up. You can also do this well ahead 1-2 hours in fridge.
• Place coconut oil in dutch oven and bring to 360F under steady heat. Use a thermometer! When temp is stable, fry shrimp in small batches (5-6) to not overcrowd the pot. Fry 2.5 - 3 minutes until golden brown. Remove and place on sheet tray lined with paper towel and put in warm oven between batches.
• Optional: garnish with minced chives or cilantro

Frying tip:

• Bring your oil up to 360F initially and lower the heat to keep it there. When each batch goes in, you'll need to crank up the heat as it will quickly drop to the low 330s. Return oil to 360F before starting next batch. Managing your frying temp is the key to achieving the perfect crispiness!