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Coconut Shrimp




Source of Recipe


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List of Ingredients




Raw large shrimp (about
40 - 60 with tails intact), peeled and deveined 2 1/4 lbs. 1 kg
Large eggs 3 3
Water 1 tbsp. 15 mL
All-purpose flour 1/2 cup 125 mL
Medium unsweetened coconut 3 1/2 cups 875 mL



Cooking oil, for deep-frying


Recipe



Cut shrimp down back, almost but not through, to other side. Press to flatten slightly.

Beat eggs and water together with fork in small bowl. Dredge shrimp with flour. Dip shrimp into egg mixture. Dip into coconut.

Deep-fry, in batches, in hot (375°F, 190°C) cooking oil for 1 to 2 minutes until golden. Remove to paper towels to drain. Makes about 40 appetizers.