Twice-Cooked Coconut Shrimp Popular Recipes

Monday, March 18, 2019

Twice-Cooked Coconut Shrimp

"Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!"

Ingredients :

1 half kilos big shrimp - peeled and deveined
half of cup all-purpose flour
half cup cornstarch
1 tablespoon salt
half of tablespoon floor white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
half cup orange marmalade
1/4 cup Dijon-style organized mustard
1/4 cup honey
1/four teaspoon warm pepper sauce

Instructions :

Prep : 30M	Cook : 6M	Ready in : 45M

Peel, devein and wash shrimp. Dry nicely on paper towels.
Mix collectively 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 by one into the batter, then roll the shrimp in the coconut. Once covered, location every shrimp into a frying pan of oil heated to 350 tiers F (one hundred seventy five ranges C). Fry the shrimp inside the warm oil till gently browned; approximately four mins.
Bake the fried shrimp in a preheated 300 tiers F (a hundred and fifty degrees C) oven for 5 minutes.
Make the dipping sauce: integrate marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce facet through side.

Notes :

We have determined the nutritional fee of oil for frying based on a retention price of 10% after cooking. The specific amount may vary depending on prepare dinner time and temperature, ingredient density, and the precise type of oil used.

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