Ingredients: |
Ingredients: 2# Butterflied shrimp
1 ¾ C. Tempura batter
6 oz. flour
1 ¼ tsp. salt
2 oz. (1) Egg, slightly beaten
1¼ C. Water
1# Flake Coconut
To Prepare Shrimp:
1. Thaw shrimp overnight in refrigerator wash thawed shrimp in cold water.
2. Remove shell from raw shrimp down to the tail, leaving tail in tact.
3. Wash quickly in cold water, drain well.
4. Butterfly shrimp by splitting them 2/3 of their length down the back without cutting through. Press shrimp out flat like a butterfly.
To Prepare Tempura Batter
1. Combine the flour and salt.
2. Hold for combining
3. When needed for combining, add water to eggs and beat to thoroughly combine
4. Quickly pour liquid mixture into dry mixture
5. Stir together; just until dry mixture has all been moistened (Batter will be slightly lumpy). Do not over-stir as batter becomes too thin
To Coat Shrimp:
1. Holding each shrimp by tail, dip up to tail into Tempura batter. Drain off excess.
2. Immediately transfer batter-coated shrimp to pan of flaked coconut.
3. Press each shrimp into coconut to coat thoroughly, then turn over and coat second side. Add coconut into pan as needed to completely coat shrimp.
4. Place coconut-coated shrimp flat on tray lined with wax paper.
5. Cover with food film and refrigerate.
To Fry:
1. Place coconut-coated shrimp no more than 1 layer deep into 350 degree (F.) Deep fry until shrimp are cooked and coconut batter is golden brown, approx. 1 ½ minutes.
2. Drain shrimp on absorbent paper
3. Serve immediately
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