 |
Crispy Coconut Shrimp Recipe | |
Seafood | |
|
Ingredients:
1 pound medium-size shrimp1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon dry mustard 1 egg 2 tablespoons heavy cream 3/4 cup flaked coconut 1/3 cup packaged bread crumbs Chines Mustard Sauce Bottled Duck Sauce Chinese Mustard Sauce: 1/3 cup dry mustard 1 tablespoon honey 2 teaspoons vinegar 1/4 cup cold water
Directions:
1. Shell and devein shrimp, but leave tails with their shell on.2. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine coconut and bread crumbs on a sheet of wax paper. 3. Dip shrimp in flour mixture, then in egg-cream mixture, and finally in coconut crumb mixture, coating well. Refrigerate in a single layer until ready to cook. 4. Pour oil into a medium-size saucepan to 2-inch depth. Heat to 350 degrees on a deep-fat frying thermometer. 5. Fry shrimp, a few at a time, in hot oil for about 2 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Keep warm in a very slow (250 degrees) oven until all shrimp are cooked. Serve with Chinese Mustard Sauce and bottled Duck Sauce for dipping. For Chinese Mustard Sauce; Combine all ingredients well. Cover and refrigerate. Makes about 24 appetizer servings.
| |