Monday, March 26, 2012

Coconut Shrimp

Coconut Shrimp

From: LINDAV10
"These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste."

Prep Time: 10 minutes
Cooking time: 20 minutes
Ready in: 1 hr

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoon baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, baking soda and beer. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shake off excess flour. Immerse yourself in Egg drain / beer batter, allow excess. Roll shrimp in coconut lined, and on a baking sheet with parchment paper. Refrigerator for 30 minutes. In the meantime, heat oil to 350 degrees F (175 degrees C) in a deep fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes or until golden brown. Remove shrimp with tongs to drain on paper towels. Serve warm with your favorite dipping sauce. footnotes

Editor's Note
We have determined the nutritional value of oil for frying on a retention value of 10% after cooking. The exact amount will vary depending on the cooking time and temperature, ingredient density and the specific type of oil used.

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