Title: Coconut Shrimp B1
Categories: Chinese Appetizer Seafood
Yield: 6 Servings
| 1 | lb | SHRIMP, SHELLED AND DEVEINED |
| 2 | | 4-oz PACKAGES SHREDDED COCONUT |
| 1 | | EGG |
| 3/4 | c | MILK |
| 1/4 | c | FIRMLY PACKED LIGHT BROWN SUGAR |
| 1 1/4 | c | ALL-PURPOSE FLOUR |
| 2 | | TO 3 CUPS VEGETABLE OIL FOR FRYING |
Cut each shrimp in half lengthwise. Place the shredded coconut in a
shallow bowl. Pre- pare the batter. In a small bowl, combine the egg, milk
and sugar, beating until well blend- ed. Gradually work in the flour,
beating with a rotary mixer until smooth. Pour 1 inch of oil into the pan
and heat it to 375F. Dip each shrimp half in the egg mixture, then in the
coconut(it should be thoroughly coated), then fry in hot oil for 5 minutes,
or until golden brown. The shrimp can be reheated in a 350 F oven for 5
minutes: they should be served hot. The best shrimp to use for this recipe
are mediums, which come 20 to a pound. The shrimp can be fried in wok, a
deep saucepan, or an electric frying pan. Temperature(s): HOT Effort: EASY
Time: 00:20 Source: CHRISTINE LEE'S Comments: THUNDER BIRD MOTEL, COLLINS
AVE. Comments: MIAMI BEVERAGE: TEA