Sunday, July 30, 2017

Coconut Fried Shrimpies!


I loves me some shrimp.
And I think the best way to coax out shrimp flavor is to fry the little buggers.
Today I'm having coconut fried shrimp and serving them with the perfect accompaniment - an orange marmalade dipping sauce.  The sweetness of the sauce pairs quite nicely with the shrimp.

 First, make the dipping sauce.

Orange Marmalade Dipping Sauce
1/4 cup orange marmalade
juice of 1/2 lime
1 TB soy sauce
1 TB rice vinegar
1 TB brown sugar
2 tsp coarse stone ground mustard
2 tsp horseradish
1 TB Thai chili sauce
1 tsp cayenne flakes
Mix all ingredients in a small sauce pan.  Stir to combine.  Bring to a simmer.
Make a slurry out of 2 tsp cornstarch and 2 tsp water.
Add to mixture and heat, stirring, until thickened.
Stir in 2 TB chopped red onion.
Cool in fridge.
 For the batter:
1/2 cup flour
1/2 cup cornstarch
1 tsp cayenne pepper flakes
1 tsp Old Bay seasoning
1 tsp ground mustard
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup club soda
Combine all ingredients.  Mix well until you have a smooth batter.

1 pound medium-large shrimp

Peel and de-tract shrimp.  I call it de-tracting, not de-veining.  That's not a vein going down the shrimp's back.  It's the digestive tract.  Take it out.

Drop shrimp into batter, coating well.
Pick out shrimp individually and coat with coconut mixture.

Coconut Mixture
1 cup sweetened coconut flakes
1 cup panko bread crumbs
Mix well.

Heat about 2 inches of peanut oil to 350-375°.
Drop shrimp in hot oil, one at a time, without crowding the pan.
Fry until golden brown, 1 1/2 - 2 minutes.
Drain on paper towels on a rack.


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