coconut chicken

I found some, try theese: INGREDIENTS: all-purpose flour ginger (optional) milk eggs, beaten flaked dried coconut (sweetened) medium to large shrimp, peeled and deveined OR chicken, cut into nugget-sized chunks and marinated in teriyaki sauce OR firm to semi-firm tofu, cut into bite sized chunks and, if desired, marinated in teriyaki vegatable oil (for frying) [dip] 1/2 c. orange marmalade 2 T. lemon juice 1 t. crushed red pepper flakes blend all in small saucepan over low heat, stirring frequently. allow to simmer about an hour, adding more juice or water if the mixture gets too thick. it's best if you let it set for a bit at room temperature, and then store it overnight before serving. you can serve it cold or warm it up a bit, either way tastes fine. DIRECTIONS: 1. make a basic batter (tempura thickness or lighter, depending on your preference) with the flour, ginger, milk and eggs. add a small portion of the coconut to the batter, for sweetness and texture. 2. blend 1 t. flour per every 1 cup coconut in a flat dish. 3. heat oil for frying in a wok or havey pan, deep fryer, etc. 4. dip shrimp/chicken/tofu in batter, then roll in coconut/flour mix until well coated. fry until golden, and drain on paper towels. serve immediately with spicy marmalade. Happy cooking!!!!!!!!