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Shrimp- Coconut Shrimp

Source of Recipe

Sun Journal Jan 2002 Source: Shanghai Lily, Las Vegas


Recipe Introduction

Cooks notes: Coconut milk, panko bread crumbs and plum sauce can be found in Asian markets and in some supermarket Asian specialty sections. Plum sauce is a thick, sweet-and-sour condiment made with plums, apricots, sugar and seasonings.

List of Ingredients

12 shrimp (16-20 count per pound)
2 large eggs, beaten
3 tablespoons coconut milk; see cook's notes
1/2 cup panko bread crumbs; see cook's notes
1/2 cup unsweetened flaked coconut
1 tablespoons finely chopped parsley
2 cups peanut oil
Salt and freshly ground black pepper to taste
1/2 cup all-purpose flour, seasoned with salt and pepper
Plum sauce (Chinese duck sauce); see cook's notes
Hot mustard





Recipe

1. Peel and devein shrimp, leaving tales on. Split each 1 down back and open like butterfly.
2. Combine eggs and coconut milk in small bowl and whisk lightly.
3. In separate bowl, combine bread crumbs, coconut and parsley.
4. Heat oil in large, deep skillet to 375 degrees. Season each shrimp with salt and pepper, then dredge through seasoned bread crumbs, shaking off excess. Then dip shrimp in egg mixture, coat in bread-crumb mixture and gently press so it adheres well over shrimp, leaving tail clean.
5. In small batches, 1 or 2 at a time, deep-fry shrimp in hot peanut oil until golden brown, about 1 1/2 minutes. Serve immediately with duck sauce and hot mustard.
Yield: 4 servings
Nutritional information (per serving): 359 calories, 22.8 grams protein, 25.1 grams carbohydrates, 18.9 grams fat, 47 percent calories from fat, 220 milligrams cholesterol, 519 milligrams sodium