Coconut MacNut Shrimp with Guava Sweet and Sour Sauce (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
12 shrimp (16/20 count) |
1/3 cup all-purpose flour |
3 eggs |
1 cup coconut flakes |
1 cup toasted macadamia nuts, crushed |
1 1/2 cups panko (japanese bread crumbs) |
4 cups vegetable oil, for deep frying |
guava sweet and sour sauce, recipe follows |
1/2 cup ketchup |
1/2 cup white wine vinegar |
1/2 cup water |
2 teaspoons soy sauce |
1/2 cup granulated sugar |
1/4 cup frozen guava concentrate |
1 1/2 teaspoons minced garlic |
1/4 teaspoon hot pepper sauce |
1/4 cup pineapple juice |
1/4 cup cornstarch mixed with 3 tablespoons water, for thickening |
Directions:
1. Shell and devein the shrimp and pat dry with paper towels. Put the flour in a shallow bowl. Beat the eggs in another shallow bowl. Mix the coconut flakes, macadamia nuts and bread crumbs together in a third bowl.
2. Dust the shrimp with flour, shaking off excess, then dip them in beaten egg. Roll them in the coconut mixture. Let stand on a rack until all are breaded. Meanwhile, heat 2 1/2 to 3 inches of oil in a wok or a deep, heavy pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
3. Fry the shrimp, 4 or 5 at a time, for about 3 minutes or until golden brown; drain on paper towels. Allow the oil to return to 365 degrees F before adding a new batch. Serve with guava sweet and sour sauce.
4. Guava Sweet and Sour Sauce:
5. In a medium saucepan, combine all ingredients, except cornstarch mixture. Blend well, bring to a boil, then add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened.
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