ix well.
To Make Coconut Shrimp:
In a bowl, whisk
Rinse shrimp in cold water and pat
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
Jan.
il.
Peel and devein shrimp. Using a small, sharp knife
e coconut out in a pie dish.
Dredge the shrimp with
he shrimp on paper towels.
Put cornstarch, egg whites and coconut
Peel,and devein shrimp, retaining tails; set aside.
Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
Arrange coconut shrimp on large lettuce leaves on individual serving plates.
Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Butterfly each shrimp by cutting slightly more than
o 400\u00b0.
Rinse shrimp and drain well on paper
stir to combine panko, shredded coconut, 1/2 teaspoon salt and
Pat shrimp dry with paper towels.
IP shrimp, 1 at a time, in egg, then in coconut mixture
Place coconut milk, ginger, garlic and lemongrass in a saucepan on medium heat. Bring just to simmer. Remove from heat. Let stand for 30 mins for flavors to infuse. Strain and discard solids.
Preheat the grill on high heat. Thread each shrimp onto a soaked bamboo skewer, tail end first. Brush generously with coconut milk mixture. Grill for 2 mins each side, brushing with coconut milk, until shrimp are opaque. Serve with lime wedges.
he coconut, bread crumbs, cayenne, and dill.
Dredge 4 shrimp in
Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in mixing bowl
Place the ginger, garlic, cilantro, lemongrass, coconut milk, sugar, curry paste and a pinch salt in a food processor; process to a smooth paste. Transfer to a bowl. Add the shrimp and toss to coat. Let stand for 5 mins to marinate. Thread 3 shrimp onto each skewer.
Heat the oil in a large nonstick skillet on high heat. Cook the shrimp skewers for 1-2 mins each side, until shrimp turn pink. Place on serving plates and drizzle with lime juice. Serve with cilantro and lime wedges.
Heat oil in deep fryer or deep skillet to 325*.
Meanwhile, mix flour, salt, ginger, and pepper.
Beat egg whites, just until foamy.
Coat shrimp with flour; dip into egg whites.
Pat coconut onto shrimp.
Fry, turning once, for about 2-3 minutes, until golden brown.
Preheat oven to 400 degrees. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce.
Orange Lime Sauce:
To create orange lime sauce combine all sauce ingredients in a sauce pan and heat until warm.
In a large bowl, whisk together flour, cornstarch, 1/4 cup ice water and soy milk. Season. Fold in onions and coconut. Chill for 20 mins.
Heat a 7 inch frying pan over high heat. Lightly coat with oil. Pour 1/4 cup crepe batter into pan, swirling to coat. Cook for 3-4 mins, until bottom is golden. Repeat with remaining mixture.
In a bowl, combine shrimp, carrot, bean sprouts and herbs. Whisk together lime juice, brown sugar and fish sauce then toss with salad. Top each crepe with lettuce and shrimp salad. Fold over to enclose filling.