Hawaiian Coconut Shrimp
List of Ingredients
1 1/2 lbs jumbo shrimp
2 tbsp hoisin sauce
1/4 cup fresh lime juice
1 tbsp fresh ginger, grated
1 1/2 cup flour
1/2 tsp salt
2 eggs
1 tbsp vegetable oil
1 cup flat beer
1/2 cup flour for dipping
1 1/2 cup coconut, shredded
oil for deep
frying
This recipe serves: 4
Recipe
1.Shell and devein shrimp, leaving tails intact. Cut lengthwise through
underside of shrimp so that top half opens up like butterfly wings.
2.In a small bowl, combine hoisin sauce, lime juice and ginger. Put shrimp
in a non metallic bowl and toss with marinade. Cover and refrigerate at
least 2 hours, stirring once or twice to allow flavors to develop.
3.The batter also benefits from being made in advance. Combine flour and
salt. In another bowl, lightly beat eggs with a fork, then add oil and beer.
Stir liquid into flour until you have a slightly lumpy batter. Refrigerate
batter until you are ready to cook shrimp.
4.Drain shrimp. Stir marinade into batter. Lay out ingredients in this order:
shrimp, 1/2 cup flour in a small bowl, batter, coconut in a bowl, and a
large clean plate. Dip shrimp into flour and shake off any excess. Dip
shrimp into batter and let excess drip off. Roll shrimp in coconut and pat
on additional cooconut if necessary. Put shrimp on plate.
5.Pour 3 inches of oil into a heavy pan and heat to about 365 degree F. Fry
shrimp in batches until golden brown, about 1 minute. Drain and serve
with a dipping sauce.
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