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Wednesday, August 24, 2016

twice-cooked coconut shrimp

Ingredients

  • Servings: 6
  • 1 1/2 pounds large shrimp - peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1/2 tablespoon ground white pepper
  • 2 tablespoons vegetable oil
  • 1 cup ice water
  • 2 cups shredded coconut
  • 1 quart vegetable oil for frying
  • 1/2 cup orange marmalade
  • 1/4 cup dijon-style prepared mustard
  • 1/4 cup honey
  • 1/4 teaspoon hot pepper sauce

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • peel, devein and wash shrimp. dry well on paper towels.
  • mix together flour, cornstarch, salt and white pepper. add 2 tablespoons of vegetable oil and the ice water. stir to blend.
  • pour the coconut into a shallow pan. dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. once coated, place each shrimp into a frying pan of oil heated to 350 degrees f (175 degrees c). fry the shrimp in the hot oil until lightly browned; about 4 minutes.
  • bake the fried shrimp in a preheated 300 degrees f (150 degrees c) oven for 5 minutes.
  • make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. mix well. serve the shrimp and dipping sauce side by side.

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