Coconut Shrimp with Sweet and Sour Sauce
Erica Brooks
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
- Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/2 cup white wine vinegar
- 1/2 cup water
- 2 teaspoons soy sauce
- 1/2 cup granulated sugar
- 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
- 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.
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 sweet and sour sauce.
Source: Erica Brooks
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews