Coconut Shrimp I Popular Recipes

Monday, July 26, 2021

Coconut Shrimp I

"These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste."

Ingredients :

1 egg
half cup all-cause flour
2/three cup beer
1 1/2 teaspoons baking powder
1/4 cup all-reason flour
2 cups flaked coconut
24 shrimp
three cups oil for frying

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H

In medium bowl, integrate egg, half cup flour, beer and baking powder. Place 1/four cup flour and coconut in separate bowls.
Hold shrimp through tail, and dredge in flour, shaking off extra flour. Dip in egg/beer batter; allow extra to drip off. Roll shrimp in coconut, and vicinity on a baking sheet covered with wax paper. Refrigerate for half-hour. Meanwhile, heat oil to 350 ranges F (a hundred seventy five tiers C) in a deep-fryer.
Fry shrimp in batches: cook dinner, turning once, for two to three minutes, or until golden brown. Using tongs, do away with shrimp to paper towels to empty. Serve heat with your favourite dipping sauce.

Notes :

We have determined the nutritional fee of oil for frying based totally on a retention price of 10% after cooking. The actual amount can also range relying on cook dinner time and temperature, factor density, and the particular kind of oil used.
Reynolds® Aluminum foil may be used to hold food wet, cook it calmly, and make clean-up less complicated.

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