Coconut shrimp
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Coconut shrimp
  Coconut    Shrimp    Seafood  
Last updated 6/12/2012 1:17:08 AM. Recipe ID 47356. Report a problem with this recipe.
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      Title: Coconut shrimp
 Categories: Seafood
      Yield: 6 Servings
 
      1 lb Shrimp; shelled and deveined
      2 pk (4-oz) shredded coconut
      1    Egg
    3/4 c  Milk
    1/4 c  Firmly packed light brown
           -sugar
  1 1/4 c  All-purpose flour
      2    -(up to)
      3 c  Vegetable oil for frying
 
  Cut each shrimp in half lengthwise.  Place the shredded coconut in a
  shallow bowl. Prepare the batter. In a small bowl, combine the egg,
  milk and sugar, beating until well blended. Gradually work in the
  flour, beating with a rotary mixer until smooth. Pour 1 inch of oil
  into the pan and heat it to 375F. Dip each shrimp half in the egg
  mixture, then in the coconut(it should be thoroughly coated), then
  fry in hot oil for 5 minutes, or until golden brown. The shrimp can
  be reheated in a 350 F oven for 5 minutes: they should be served hot.
  The best shrimp to use for this recipe are mediums, which come 20 to
  a pound. The shrimp can be fried in wok, a deep saucepan, or an
  electric frying pan.
  
  CHRISTINE LEE'S
  
  THUNDER BIRD MOTEL, COLLINS AVE.
  
  MIAMI  BEVERAGE: TEA
  
  From the .  Downloaded




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Recipe ID 47356 (Apr 03, 2005)

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