|Vanilla wafers||32 , crushed|
|Egg||1 , beaten|
|Water||3⁄4 Cup (12 tbs)|
|Apricot nectar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Vegetable oil||2 Cup (32 tbs)|
|Shrimp||3⁄4 Pound (peeled and deviened)|
In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.
To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.
In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.