Ella in Ca, your oven fried coconut chicken doesn’t list coconut as
an ingredient, but calls for it in the description. How much coconut should one
use? This sounds like a recipe I want to make. DH loves coconut, so I have
learned how to make coconut shrimp. Yum! Corn starch is the secret to keeping
the coconut adhering to the shrimp.
Tempura Coconut Shrimp
Makes 8 servings
1 cup McCormick® Golden Dipt® Tempura Batter Mix
1/2 teaspoon Ground Ginger
1 1/2 cups ice cold water
vegetable oil
4 cups flaked coconut, divided
Corn starch
1 1/2 pounds large shrimp*, peeled and deveined with tails on
1/2 cup orange marmalade or pineapple preserves
2 tablespoons orange juice
2 tablespoons soy sauce
1. Mix batter mix, ginger and water in medium bowl. (Batter will be slightly
lumpy, but keep it thin.) Place 1 cup of the coconut on large plate. Then place
corn starch on another plate.
2. Pour oil into large skillet, filling no more than 1/3 full. Heat on
medium-high heat to 375°F.
3. Dip shrimp, a few at a time, into batter; shake off excess. Roll in corn
starch, then batter, then coconut. Carefully add to hot oil. Fry 3 minutes or
until golden brown, turning once. Drain on paper towels. Repeat with remaining
shrimp, batter and coconut.
4. Heat marmalade, orange juice and soy sauce until liquid. Serve with shrimp.
Posted under Japanese on Nancy’s message board.
Chris in NM
http://www.nancyskitchen.com
