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Coconut Shrimp Recipe
Ingredients: 1 lb. black tiger shrimp (size 16-20, peeled and deveined tail-on shrimp), 2 eggs, 1/2 cup milk, 3 Tbsp. all-purpose flour, 1 tsp. onion powder, 1 tsp. salt, 1/2 tsp. white pepper, 1 cup panko breadcrumbs, 1 cup shredded coconut, vegetable oil for deep-frying.
Recipe: Combine the eggs, milk, flour, onion powder, salt and pepper and mix them into thick batter. Dust the shrimp lightly in little flour and dip them in the batter holding them by the tail. Combine the shredded coconut and panko breadcrumbs in a bowl and after dipping the shrimp in the batter, coat them with the coconut breading leaving the tail uncovered. Preheat a deep-fryer to 160 F and fry the coconut shrimp until golden and crispy. Remove the coconut shrimp from the oil and place them on tissue paper for a few minutes to remove the excess oil. Serve the coconut shrimp with your preferred dipping sauce. Cooking Tip: The coconut shrimp can be prepared well in advance and kept frozen until needed. If prepared for freezing, do not fry the coconut shrimp for too long. Remove them from the fryer before they are golden in color. To serve, thaw the coconut shrimp and flash-fry until crispy and golden.
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