1 jar Plum Jelly or Preserve 1/4 C. fresh Orange Juice 1 Tbsp. Sherry
Shrimp or Chicken
1/2 C. Milk 1 Egg, beaten 1/2 C. plus 2 Tbsp. Flour 1 1/2 Tsp. Seasoned Salt 1/2 Tsp. White Pepper 12-15 Cooked & Deveined Shrimp or 2 Boneless Skinless Chicken Breasts, cut into bite-sized pieces 1 (7 oz) Pkg. shredded Coconut (you may want to buy an extra pkg.) Peanut Oil for Frying
For the sauce, whisk the jelly in a bowl until frothy. Add the orange juice and wine gradually, whisking constantly until blended.
For the shrimp or chicken. Whisk the milk and egg in a bowl until blended. Stir in the flour, seasoned salt and white pepper. Dip the chicken in the mixture. Coat with the coconut.
Deep-fry the chicken in the peanut oil in a skillet until golden brown; drain. Serve from a heated tray or chafing dish with the Plum Sauce.
NOTE: You can prepare the chicken in advance and store, covered, in the refrigerator. Reheat in a 400-degree oven for five minutes.