Main Dishes |
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Coconut Fried Shrimp - 2005
Recipe courtesy of Charlene Wozny
INGREDIENTS
PREPARATION
Peel and de-vein shrimp, leaving tails on. Whisk 1 1/2 cups of flour with baking powder, salt, pepper and curry. Wisk in milk. Place remaining 1/2-cup flour in a pie plate, and shredded coconut in another. Dredge shrimp in flour, dip in batter, then roll in coconut. Refrigerate at least 15 minutes (We put it in the freezer for 15 minutes)
Heat at least 1 1/2 to 2 inches of vegetable oil to 350 degrees in a heavy pot. Gently slip shrimp into the oil a few at a time; do not crowd. Fry, turning once, until coconut is golden. Drain on paper towels. Let oil reheat to 350 degrees between batches. Makes 4 servings.
Sweet and Sour Sauce can be used for dipping, we used cocktail sauce with horseradish.
If you like curry, you can double or triple the amount. Dad likes the "Our Family" brand of coconut. They're finer, and he chops it up a bit.
- 2 pounds shrimp, raw -- (prawn size)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon curry powder -- *see note
- 1 ½ cups milk
- 2 cups coconut -- shredded
- vegetable oil -- -for frying
PREPARATION
Peel and de-vein shrimp, leaving tails on. Whisk 1 1/2 cups of flour with baking powder, salt, pepper and curry. Wisk in milk. Place remaining 1/2-cup flour in a pie plate, and shredded coconut in another. Dredge shrimp in flour, dip in batter, then roll in coconut. Refrigerate at least 15 minutes (We put it in the freezer for 15 minutes)
Heat at least 1 1/2 to 2 inches of vegetable oil to 350 degrees in a heavy pot. Gently slip shrimp into the oil a few at a time; do not crowd. Fry, turning once, until coconut is golden. Drain on paper towels. Let oil reheat to 350 degrees between batches. Makes 4 servings.
Sweet and Sour Sauce can be used for dipping, we used cocktail sauce with horseradish.
If you like curry, you can double or triple the amount. Dad likes the "Our Family" brand of coconut. They're finer, and he chops it up a bit.
