Coconut Shrimp Recipe
Shrimps covered in a light tempura batter flavored with the taste of fresh coconut flakes, served with sweet & sour sauce.
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Ingredients
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APPETIZERS
Method
APPETIZERS
Prepare the Shrimp
Rinse the peeled and deveined shrimp under cold water. Pat them dry with paper towels and set aside.
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water until the batter is smooth and slightly thickened.
Coat the Shrimp
Dip each shrimp into the batter, making sure it's fully coated. Then, roll the battered shrimp in the coconut flakes, pressing gently to help the flakes adhere.
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
Fry the Shrimp
Carefully place the coated shrimp into the hot oil in small batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and cooked through.
Drain the Shrimp
Using a slotted spoon, remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
Serve the coconut shrimp hot with sweet & sour sauce for dipping.