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Frank's® RedHot®



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Servings: 24


  • 5 1/3 cups Ice water
  • 2 2/3 cups FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 8 each Egg yolks
  • 3 each Whole eggs
  • 6 2/3 cups Cornstarch
  • 4 cups All-purpose flour, sifted
  • 4 cups Coconut, sweetened, shredded
  • 144 each Shrimp, peeled and deveined,16/20 count
  • 1 1/3 cups Mango chutney, prepared
  • 3/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 3/4 cup FRENCH'S® Honey Mustard
  • 1 1/3 tbsp. Lime juice
  • 2 1/2 tsp. Wasabi powder


  • 2. Gradually add cornstarch and 2-1/2 cups flour to egg mixture until well blended. Add coconut; set aside.
  • 3. Batter shrimp by using standard procedure: dredge shrimp in remaining flour then in batter, shaking off any excess batter. Deep-fry until golden brown; drain. Serve with Spicy Mango Chutney.
  • 1. Place water, RedHot, egg yolks and whole eggs in bowl; whisk thoroughly.
  • 4. To make the Spicy Mango Chutney combine prepared mango chutney, RedHot, honey mustard, lime juice and wasabi powder; mix thoroughly. Cover and chill until ready to serve.