Posted: Fri Aug 29, 2008 12:20 pm
Here are a couple of recipes I have made successfully
Crisp coconut graham shrimp with sweet chutney
For 1 lb. shrimp:
1/2 cup each sweetened coconut and graham craker crumbs
1/3 cup flour
1/2 tsp. each salt and baking powder
1/2 cup club soda
1 large egg
grind the coconut and graham crackers together in a food processor and turn into a shalow dish.
whisk the remaining ingredients until smooth.
dip shrimp in the wet batter, then dredge in the dry mix. Fry in batches at 360 degrees until golden and cooked through--about 5 minutes.
sauce
3 tbsp. major greys chutney
2 tbsp. lime juice
1/2 tsp. hot sauce
1 tsp. soy sauce
combine everything and serve with the shrimp.
Coconut Shrimp with Peanut Sauce
for 1 lb. shrimp:
1 cup flour
1 tsp. baking powder
1.5 tsp madras curry
1/2 tsp. each salt and cayenne
one bottle beer
2 large eggs, beaten
1 cup coconut
whisk the flour, baking powder, curry, salt, and cayenne. Add beer and eggs and stir to combine. Fold in half the coconut. Place remaining coconut on a plate.
Dredge the shimp in the batter then roll in the coconut (you might need extra coconut).
Fry in batches at 360 degrees until just cooked, about 5 minutes.
Peanut sauce
1/3 cup chicken broth
1/4 cup peanut butter
1/4 cup hoisin sauce
1 tbsp. fish sauce
combine all and serve with shrimp.
Coconut Shrimp with Coconut Citrus Sauce
1/2 cup flour
1 tsp. ground ginger
1 tsp. mustard powder
1 tsp. paprika
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. salt
1 tsp. white pepper
combine all.
2 cups coconut milk
2 cups coconut flakes
dredge shrimp in coconut milk, then the dry mix, then the coconut flakes.
fry at 360 until just cooked, about 5 minutes.
sauce:
1/2 cup coconut milk
1 tsp. salt
3/4 cup heavy cream
1/2 orange or pineapple juice
1 tsp. lime juice
1/2 tsp. chili paste
combine all in saucepan. bring to a boil, then cool and serve with the shrimp.
Crisp coconut graham shrimp with sweet chutney
For 1 lb. shrimp:
1/2 cup each sweetened coconut and graham craker crumbs
1/3 cup flour
1/2 tsp. each salt and baking powder
1/2 cup club soda
1 large egg
grind the coconut and graham crackers together in a food processor and turn into a shalow dish.
whisk the remaining ingredients until smooth.
dip shrimp in the wet batter, then dredge in the dry mix. Fry in batches at 360 degrees until golden and cooked through--about 5 minutes.
sauce
3 tbsp. major greys chutney
2 tbsp. lime juice
1/2 tsp. hot sauce
1 tsp. soy sauce
combine everything and serve with the shrimp.
Coconut Shrimp with Peanut Sauce
for 1 lb. shrimp:
1 cup flour
1 tsp. baking powder
1.5 tsp madras curry
1/2 tsp. each salt and cayenne
one bottle beer
2 large eggs, beaten
1 cup coconut
whisk the flour, baking powder, curry, salt, and cayenne. Add beer and eggs and stir to combine. Fold in half the coconut. Place remaining coconut on a plate.
Dredge the shimp in the batter then roll in the coconut (you might need extra coconut).
Fry in batches at 360 degrees until just cooked, about 5 minutes.
Peanut sauce
1/3 cup chicken broth
1/4 cup peanut butter
1/4 cup hoisin sauce
1 tbsp. fish sauce
combine all and serve with shrimp.
Coconut Shrimp with Coconut Citrus Sauce
1/2 cup flour
1 tsp. ground ginger
1 tsp. mustard powder
1 tsp. paprika
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. salt
1 tsp. white pepper
combine all.
2 cups coconut milk
2 cups coconut flakes
dredge shrimp in coconut milk, then the dry mix, then the coconut flakes.
fry at 360 until just cooked, about 5 minutes.
sauce:
1/2 cup coconut milk
1 tsp. salt
3/4 cup heavy cream
1/2 orange or pineapple juice
1 tsp. lime juice
1/2 tsp. chili paste
combine all in saucepan. bring to a boil, then cool and serve with the shrimp.