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Coconut Shrimp - Coconut Shrimp recipe

Thursday, December 3, 2009

                      Coconut Shrimp - Coconut Shrimp recipe

Coconut Shrimp - Coconut Shrimp recipe Ingredients

1.Pour the oil into a large saucepan at least 4 inches deep and 10 inches in diameter; the oil should be at least 11⁄2 inches deep but reach no more than halfway up the sides of the pan. Alternatively,
fill an electric deep fryer with oil according to the manufacturer’s instructions. If you’re using a pan, clip a deep-frying thermometer to the inside and place the pan over medium heat. Heat the oil to 375°F. Adjust the heat to maintain that temperature while you prepare the shrimp. If you’re using an electric deep fryer, set the temperature control to 375°F.

2.Stir together the flour, 1⁄2 teaspoon salt, and cayenne pepper in a medium mixing bowl until well combined. Beat the egg whites with a fork or a small whisk in another medium bowl until frothy. Spread the coconut on a plate. Line up the bowls and plates on the counter as follows: dry ingredients,
egg whites, and coconut.

3.Dip a shrimp first into the dry ingredients, then into egg whites, and finally into the coconut, rolling in the coconut until completely coated. Use the palm of your hand to press the coconut on firmly. Lay the shrimp on a cookie sheet or a cutting board; repeat with the remaining shrimp.

4.Gently slide only as many shrimp as will fit into the pan in one layer without crowding into the hot oil and fry until lightly golden, about 2 minutes, turning them occasionally with tongs. Remove the shrimp from the oil and drain them on paper towels. Repeat with the remaining shrimps. Sprinkle with salt to taste and serve immediately.Coconut Shrimp - Coconut Shrimp recipe


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