Wednesday, February 15, 2006

Coconut Shrimp

This can be served as either an appetizer or a full meal.


2 lbs. jumbo shrimp or prawns deveined, boiled and cooled
1 cup evaporated milk
2 eggs
1 loaf unseasoned bread crumbs
1/2 cup sweetened, shredded coconut
1 tsp seasoning salt
1 1/2 tsp Shrimp/seafood seasoning
Peanut Oil to cover shrimp half way up in pan


Add seasoning salt to bread crumbs and set aside for a few hours. Beat eggs well in a small bowl. Combine bread crumbs and coconut in a mixing bowl. Place shrimp in evaporated milk, then beaten eggs, then crumb, egg mixture a second time, then coconut mixture.

Fry until golden brown. Cooking time: about 20 minutes. Serve immediately over your favorite rice.

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