Friday Night Cooking Class/Coconut Shrimp
Tonights Friday Night Cooking Class features Coconut Shrimp and Introducing Taiya, another good friend of Amber’s and she loves coconut shrimp.
Ingredients
- Coconut Shrimp
- 1 lb. medium size prawns shelled, deveined with tails on
- 1/2 cup flour
- 1 egg beaten
- 2 Tbsp. coconut milk
- 1/2 cup panko crumbs
- 3/4 cup coconut shredded and sweetened
- Salt and pepper
- Canola oil for frying
- Dipping Sauce
- 1/2 cup good quality apricot jam
- 1 tsp. sweet hot mustard or dijon
- 1 tsp. grainy mustard
- 2 Tbsp. coconut milk
Instructions
- Coconut Shrimp
- Defrost shrimp under cold running water.
- Set three shallow bowls side by side.
- Place flour in the first. Whisk egg with coconut milk in the second.
- Mix panko, shredded coconut and salt, and pepper to taste in the third.
- Heat oil in a wok.
- As the oil is heating you can start to bread the shrimp. Dip in flour first and shake off excess. Dip in the second egg mixture and then roll in the panko/coconut crumbs.
- Test oil with a small amount of bread and when it is bubbling the oil is hot or if you have a thermometer until it registers 350F.
- Fry the shrimp 2-3 min. turning halfway thru in small batches, 4-5 at a time.
- Keep the shrimp warm in the oven while you finish the rest. In a small bowl combine dip ingredients and set aside.
- Serve with dipping sauce.
- Dipping Sauce
- In a small bowl combine dip ingredients and set aside.
Nutrition
Serving: 1Calories: 351kcalCarbohydrates: 41gProtein: 22gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 194mgSodium: 1014mgFiber: 2gSugar: 17g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!