Saturday, January 13, 2007

Coconut shrimps

This is a recipe from I think the recipe lacks salt so I added salt to the shrimps.

400g shrimps (about 35)
1/2 cup all-purpose flour
2/3 cup beer
1 egg
1 1/2 tsp baking powder
1/3 cup all- purpose flour
3 cups of flaked coconut
vegetable oil for frying (I used corn oil)
salt to taste

1. Combine egg, 1/2 cup flour, beer and baking powder to make batter. Place 1/3 cup flour and coconut in two separate bowls.
2. Dip shrimp in flour, then batter. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerator for 30 minutes. Meanwhile, heat oil to 175 degrees C in a deep fryer. (This can also be done in a wok. Heat oil. To test whether the oil is ready for frying, put a pair of chopsticks into the oil. When there are bubbles, the oil is ready)
3. Fry shrimp in batches. Cook for about 4 minutes or until golden. Remove shrimps to paper towels to drain. Sprinkle salt onto shrimps while still warm. Serve warm with dipping sauce.

For dipping sauce, I used 1/4 cup Dijon, 1/4 cup honey and 1/2 mayo.

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