Fried Sampler Recipe

Prepare shrimp

Pat shrimp dry with paper towels, leaving tails on. Make 3 shallow slits in belly side to prevent curling.

Batter and coatings

In a shallow bowl whisk 1 cup flour with 1 tsp salt and 1/2 tsp black pepper. In another bowl beat 2 eggs with 1 cup water (or coconut milk). In a third bowl combine 2 cups sweetened shredded coconut with 1 cup panko.

Coat shrimp

Dredge each shrimp first in the seasoned flour (shake off excess), dip into the egg mixture, then press into the coconut-panko mixture to fully coat. Place on a wire rack while heating oil.

Fry

Heat oil in a heavy pot to 350°F (175°C). Fry shrimp in batches (do not overcrowd) 2–3 minutes until golden and opaque. Transfer to a paper towel-lined tray; keep warm in a 200°F (95°C) oven if needed.

Prepare vegetables

Slice vegetables into uniform thin pieces (about 1/4-inch for sweet potato rounds, 3-inch batons for zucchini and peppers). Pat dry.

Make tempura batter

In a bowl combine 1 cup flour, 1/4 cup cornstarch and 1/2 tsp salt. In a separate chilled bowl whisk 1 egg yolk into 1 cup ice-cold sparkling water. Add the wet mixture to dry ingredients and lightly stir — batter should be lumpy and cold. Keep the bowl over ice if possible.

Fry

Heat oil to 340–360°F (170–180°C). Dip vegetables into batter, letting excess drip off, and fry in batches until edges are crisp and batter is pale golden (2–3 minutes, depending on vegetable). Drain on paper towels.

Soak and season

Pat calamari rings dry and soak in 1 cup buttermilk for 10 minutes to tenderize. Meanwhile combine 3/4 cup flour, 1/4 cup cornmeal, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika in a shallow bowl.

Coat and fry

Remove calamari from buttermilk, letting excess drip. Toss rings in the flour-cornmeal mixture to coat evenly. Fry in oil at 360°F (180°C) in small batches 1–2 minutes until golden and just cooked — avoid overcooking to prevent rubberiness. Drain on paper towels.

Make filling

In a bowl combine 8 oz chopped crab, 4 oz softened cream cheese, 2 tbsp chopped green onion, 1/2 tsp salt and 1/4 tsp pepper. Mix until homogenous.

Shape and bread

Form the mixture into 12 small golf-ball-sized puffs. Lightly roll each in 1/2 cup flour, dip into 1 beaten egg, then roll in 1 cup panko breadcrumbs to coat completely. Place on a tray.

Fry

Fry puffs at 350°F (175°C) in batches for 2–3 minutes until golden and heated through. Drain on paper towels.

Arrange coconut shrimp, tempura vegetables, calamari and crab puffs on a large platter. Serve immediately with sweet chili sauce, tartar sauce and lemon wedges. Provide tongs or forks for guests and replenish oil temperature between batches if frying for a crowd.

Safety and timing notes: Maintain oil temperature between 340–360°F. Fry items in small batches to avoid cooling the oil and to keep items crisp. Total fry time per batch is short — plan staging so all components finish warm. Blot excess oil before plating.