Rosie Makes Fried Shrimp And Coconut With Fruit And A Miso Dipping Sauce.

Delicately fried shrimp languishing
 in Rosie's Miso Dressing
 with fried sweet coconut, strawberry and kiwi.

The coconut is not mixed in a batter with the shrimp.
 It's fried separately, drained, then sprinkled on the plate.
The breading for the shrimp is my new favorite -
a combination of Panko breadcrumbs and Potato Spuds.

The fruit is a lovely accompaniment and complement
 to the fried coconut and shrimp.
 Miso I can't really describe, except to say this works.

Mr. Hawthorne peeled and deveined the shrimp.

Blot dry.
 For the shrimp,
 I'm going to make an egg batter
and run the shrimp through that first,
 then dredge through the Panko and Potato Spuds, and fry.
 I'll also be frying some sweetened coconut flakes
 and making a Miso Dipping Sauce.

I'm starting out with two room temperature eggs
. I need one of the yolks for my Miso Dipping Sauce
 and I'm adding the leftover white
 to the other whole egg to dip the shrimp in.

Ingredients for Rosie's Miso Dip:
 1 egg yolk, whisked
1 TB rice vinegar
 2 TB Miso
 1 TB lime juice
 2/3 - 1 cup vegetable oil
Whisk vinegar, Miso, and lime juice into whisked yolk.
 Slowly, whisk in oil,
 allowing it to be incorporated into the yolk,
 creating an emulsion.

Whisk room-temperature yolk until light-colored.
 Room temperature gives you better volume.

I added a few capfuls of the rice vinegar - 1 TB or thereabouts.

Tablespoon of the Miso.

Tablespoon lime juice.

Slowly whisk in the oil, beating the entire time.

Keep drizzling and whisking.

Whisk until you get the proper consistency.
 This is on the soft, thin side of mayonnaise.

Refrigerate while you start on the shrimp.

I whisked the whole egg with the extra white and ...
 ... added in 2-3 tablespoons of milk.

Shrimp and egg batter ready for frying.

Add shrimp to egg mixture.

Turn to coat.

Equal parts Panko and Potato Spuds.

I don't know why Mr. Hawthorne
didn't have his work area in order.
 First you place the shrimp in the egg mixture,
then the Spud and Panko mixture, then hot oil (350 - 375 degrees)
for about a minute.
 Please do not overcook your shrimp.
 You want it tender and succulent, not tough and dried out.

This batter is deliciously light and allows the shrimp flavor to shine.

I wasn't planning on going with coconut tonight,
 but I just happened to see it in the cabinet.
 Sounded like a good idea to dump some in the hot oil.

It was a very good idea, indeed.

Bon appetit.