Coconut shrimp is delicious a bit showy and very easy to make. Use large shrimp, peel them to the leaving the last section leaving the tail on, and devein them. You can use sweetened or unsweetened coconut. Sweet chili dipping sauce is available at any Oriental food store or make your own sweet and sour sauce.
|4 cups||vegetable oil|
|1 cup||panko bread crumbs|
|1 cup||shredded coconut|
|2 tsp||sugar (for sweetened coconut, 1 tbl if unsweetened)|
|½ tsp||fresh ground black pepper|
|1 lb||large shrimp|
|½ cup||AP flour|
|½ cup||Store bought sweet chili sauce or homemade sweet & sour dipping sauce|
Heat vegetable oil in a large skillet or Dutch oven over medium high heat until the oil reaches 325°.
In a large bowl, combine the bread crumbs, shredded coconut, sugar, salt, and pepper and set aside.
Working one shrimp at a time, dredge each shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing the coconut to coat.
Working in batches, add shrimp to the oil and fry for approximately 2 minutes or until evenly lightly brown. Turn the shrimp over and cook for approximately 1 more minute or until the shrimp are golden brown and delicious (GBD). When the shrimp are GBD transfer them to a paper towel-lined plate.
immediately with store bought sweet chili sauce (available from
any Oriental food store), or homemade sweet & sour dipping
Sweet & Sour Dipping Sauce
In a small bowl dissolve the cornstarch in the water and set it aside.
In another small mixing bowl add the vinegar, salt, and sugar and stir well then add the cornstarch and water mixture and stir well.
Put a small sauce pan on medium heat, add the oil and ketchup, and cook to two minutes, stirring often.