Coconut Shrimp

Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins

Servings: 4

Crispy deep-fried coconut shrimp is a great appetizer. Combined with a chili-pineapple dipping sauce, makes for a delicious start.

INGREDIENTS:

• 1 lb uncooked shrimp, tails left on

• 2 eggs

• 1/4 cup water

• 2/3 cup cornstarch

• 7 oz small-flaked coconut

• 1 Tbsp granulated sugar

• 1 tsp kosher sea salt

• 1/2 cup all-purpose flour

• vegetable oil for frying

DIRECTIONS:

1. Mix eggs and water, and set aside.

2. Place 1/3 cup cornstarch in a bowl for dusting the shrimp. Mix in a separate bowl the remainder of the cornstarch, coconut, sugar, salt and flour and whisk well.

3. Heat the oil for deep frying to 350° F.

4. Roll the shrimp in cornstarch, then egg wash, then finally roll in the coconut mixture. Place the shrimp into the hot oil and dip fry until done. Shrimp will float to the top when cooked.

5. Take care not to overcook the shrimp.

6. Serve with our chili-pineapple dipping sauce (recipe is in the Chinese cuisine section), or serve with your favorite Thai chili sauce.

Things you'll need for this recipe: