Crisp Coconut Shrimp With Oriental Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A Thai influenced appetizer that DD#1 (the chef) rates highly. I dont like fish so personally have not tried it but she had fixed it many time and it always gets rave reviews. Ingredients:
1 egg |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1 lb approx. 31-40 large shrimp |
1 1/2 cups sweetened flaked coconut |
1/3 cup dry breadcrumbs |
oil (for frying) |
1/2 cup orange marmalade |
2 tablespoons chopped green onions |
2 tablespoons lime juice |
salt |
cayenne pepper |
Directions:
1. In a small bowl, combine marmalade, green onion, lime juice and cayenne pepper and 2/1/8 tsp salt; mix well.
2. Set aside.
3. In another small bowl, beat together egg, cornstarch and 1/8 tsp salt with a fork or wire whisk until smooth.
4. In a shallow dish or bowl, combine coconut and bread crumbs.
5. Dip shrimp in egg mixture; coat with combined coconut and crumbs.
6. Fry in oil in 3 to 4 batches until shrimp is golden brown.
7. Drain on paper towels. Serve with Oriental Dipping Sauce.
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