Orange Marmalade Sauce To Fried Coconut Shrimp

Video Transcript

"Hi! This is Rich Buccola of New York City and today on behalf of Expert Village, I'm going to show you how to make coconut shrimp with orange marmalade dipping sauce. Hey, we're back. We're going to our orange marmalade dipping sauce. We've got our shrimp in the refrigerator binding. That's why you put it back in the fridge so everything binds together. Cleaned up our mess. Cleaned up our kitchen. Real simple. This is how my aunt used to do it. This is a 12 ounce marmalade. Again, you can use apricot. You don't need to use the whole jar, but you need to use 8-10 ounces of it. You're going to put most of the jar. You know what, let's just go with the whole thing. It's just easier. I don't think I'm going to use this on my toast tomorrow. We're going to go about 12 ounces of orange marmalade. That's how we're going to start it off. The next thing we're going to do is get another spoon. I eyeball this. When you're cooking, you're going to learn to eyeball things. Eyeballing things is good because you taste as you go and you actually perfect the taste by tasting it. Here we're going to go with about 4 ounces of Dijon mustard. That's going to give it the tang. One more spoon. You can always add more, so don't worry. Just start to mix it up."