Coconut Shrimp or Chicken

Plum Sauce

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.