HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Coconut Shrimp with Easy Peanut Sauce

Makes 6 to 8 servings

 
Coconut Shrimp

When I was a teenager in San Francisco, a sophisticated date meant a trip to the Tonga Room in the Fairmont Hotel. They specialized in "Polynesian" pu-pu platters, and coconut shrimp was a favorite. I still make it as a special treat, but in a less-sweet contemporary version served with a Thai-inspired peanut sauce dip.

 

Easy Peanut Sauce
1/3 cup chicken broth, preferably homemade,
   or use low-sodium canned broth
1/4 cup unsalted peanut butter
1/4 cup hoisin sauce
1 tablespoon Asian fish sauce

Coconut Batter
1 cup all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons Madras-style curry powder
1/3 teaspoon salt
1/8 teaspoon cayenne
1-1/4 cups flat lager beer
2 large eggs, beaten
1 cup unsweetened desiccated coconut
   (available at natural food stores)
1 pound extra-large to large shrimp,
   peeled with the tail segment left on and deveined
Vegetable shortening, for deep-frying

 

To make the sauce:
Whisk all of the ingredients in a small bowl and set aside. (The sauce can be prepared up to 2 hours ahead, covered, and kept at room temperature. If the sauce thickens upon standing, thin to a thick dipping consistency with broth or water.)

To make the batter:
In a medium bowl, whisk the flour, baking powder, curry powder, salt, and cayenne to mix. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Place the remaining coconut on a plate.

 

Preheat the oven to 200 degrees F. Place a wire cake rack over a jelly-roll pan.

In a large, heavy saucepan, melt enough vegetable shortening over medium-high heat to come 3 inches up the sides of the pan and heat to 360 degrees F. Working in batches, dip the shrimps, one at a time, in the batter; then roll them in the coconut. Deep-fry until golden, 2 to 3 minutes. Using a slotted skimmer, transfer the shrimps to the wire rack and keep warm in the oven. Repeat with the remaining shrimps, batter; and coconut, allowing the shortening to return to 360 degrees F. before frying each batch. Serve immediately, with the peanut sauce for dipping.

 

From:
Simply Shrimp:
101 Recipes for Everybody's Favorite Seafood

By Rick Rodgers
Chronicle Books
Paperback, $17.95
ISBN: 0-8118-1967-1
Recipe Reprinted by permission.

 

Simply Shrimp:
101 Recipes for Everybody's Favorite Seafood

Recipes

 


Cookbook Profile Archive

 
 

This page created January 1999


FoodWine
The FoodWine
Main Page

 

Football Recipes
Football Party Recipes

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCrazy Cat Toys