Saturday, February 18, 2006

Coconut Shrimp with Plum Sauce

Shrimp are always good. This recipe can serve as an appetizer or a main meal.


1 pound large shrimp
1 egg
1/2 cup milk
1/2 cup of flour or tempura batter mix
4 cups of shredded coconut


Peel and devein the shrimp leaving the tails. Combine milk and egg in a bowl and whip until well blended. Place the flour on a small plate. Place the shredded coconut on a larger plate.

Dip the shrimp into the egg/milk. Next flour the shrimp. Dip in the egg/milk. Place in the shredded coconut and press the coconut onto the shrimp on both sides. Method 1: Heat a deep pan with enough oil to completely submerse the shrimp. Fry until golden brown.

Method 2:

Heat the oven to 350 and place shrimp on a well oiled pan and bake until golden brown usually about 3-4 minutes. Remove from the heat and drizzle with Plum sauce. You can find Plum Sauce in the Oriental or Ethnic food section of your grocery store