Food recipes
Twice-Cooked Coconut Shrimp
Twice-Cooked Coconut Shrimp Ingredients: crustaceans, shrimp, raw (not previously frozen) wheat flour, white, all-purpose, unenriched cornstarch salt, table spices, pepper, black oil, olive, salad or cooking water, bo...
Twice-Cooked Coconut Shrimp
Ingredients:
crustaceans, shrimp, raw (not previously frozen)
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
marmalade, orange
mustard, prepared, yellow
honey
spices, pepper, black
Directions:
Peel, devein and wash shrimp.
Dry well on paper towels.
Mix together flour, cornstarch, salt and white pepper.
Add 2 tablespoons of vegetable oil and the ice water.
Stir to blend.
Pour the coconut into a shallow pan.
Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut.
Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C).
Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl.
Mix well.
Serve the shrimp and dipping sauce side by side.
Ingredients:
crustaceans, shrimp, raw (not previously frozen)
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
marmalade, orange
mustard, prepared, yellow
honey
spices, pepper, black
Directions:
Peel, devein and wash shrimp.
Dry well on paper towels.
Mix together flour, cornstarch, salt and white pepper.
Add 2 tablespoons of vegetable oil and the ice water.
Stir to blend.
Pour the coconut into a shallow pan.
Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut.
Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C).
Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl.
Mix well.
Serve the shrimp and dipping sauce side by side.