Sunday, February 17, 2019

Rosie Makes Her Beer-Battered Coconut Fried Shrimp.

I love fried shrimp and one of my favorite fried shrimp preparations is coconut fried shrimp.
I like to serve the shrimp with my special orange dipping sauce.

Dipping Sauce
1/4 cup chili garlic sauce
2 TB orange marmalade
2 TB brown sugar
1 TB cider vinegar
1 TB soy sauce
1 TB orange blossom honey
Heat all ingredients to a simmer in a small sauce pan, stirring to dissolve sugar.  Remove from heat and let cool.

Use your biggest and best shrimp for this dish.

Peel, detract, and butterfly your shrimp, leaving the tails on.
(Yes, I call it detracting.  It's not deveining because that's not a vein running down the back of the shrimp.  It's the digestive tract.  Remove it.)

Every time I make fried shrimp, I make up the batter as I go along.
" 'til it looks right."
I like the slight beer flavor in this particular batter and I like the lightness which the beaten egg white adds.

For the batter:
1 cup flour
1 tsp baking powder
1/2 tsp kosher salt
1 beaten egg
3/4 cup beer
1 egg white, beaten until foamy
Combine first five ingredients. Gently fold in egg white.

Dip shrimp in batter to coat.

Dredge battered shrimp through a mixture of equal parts coconut, panko, and cracker crumbs (crushed Ritz and saltines) shaking off any excess.
Or you can just toss the shrimp and coating in a container.

Heat peanut oil in a heavy, deep pan.  350° - 375°.
Drop shrimp, one by one, into the hot oil, taking care not to crowd the pan.  Frying too many at one time lowers the temperature of the oil and you get greasy shrimp - not crisp.
Fry 60- 75 seconds.  Do NOT overcook your shrimp!
You want a nice golden color.

Remove shrimp to rack and let drain.

Serve fried shrimp with dipping sauce and a sprinkling of fresh parsley.
Tender, juicy, sweet shrimp.

Most excellent shrimp!


No comments: