Beer Battered Shrimp Sauce
We need help with making coconut shrimp?
My SIL and I used to make coconut shrimp, and it was sooooo good. However, it has probably been about 4 years and that made the past and can not remember how we did it? We are thinking of doing a bit thinner the mass of tempura or beer. Then dipping the shrimp in this and more grated coconut and fry. What advice? We also recall something about using coconut milk in there, but we are thinking was in the sauce. Does anyone have a recipe for shrimp sauce??
I did this before, this sauce is very good too! Ingredients 1 / 4 cup flour 2 large eggs (or 1 / 2 cup egg substitute) 1 tablespoon water 2 cups panko (Japanese breadcrumbs) 1 cup shredded coconut 1 / 4 teaspoon kosher salt 1 / 4 teaspoon allspice 1 1 / 2 pounds jumbo peeled / deveined shrimp (thawed, if necessary) 1 / 4 cup canola oil 1 / 2 cup pineapple preserves 1 / 4 cup pineapple apricot horseradish sauce Steps 1. Place flour on plate (may be paper.) Combine eggs and water in a shallow bowl, combine panko, coconut, salt and allspice in the second bowl. 2. Dip each shrimp in flour (coating both sides), shake off excess. Immerse yourself in the mix eggs (allowing excess to drain). Finally, dip into coconut mixture. When most have been coated shrimp, preheat large skillet over medium-high 2-3 minutes. Wash your hands. 3. Place the oil in a skillet. Add half of shrimp to the pan (wash hands) and cook for 2-3 minutes on each side or until browned. Drain on paper towels, then repeat with remaining shrimp. 4. Combine remaining ingredients in a microwaveable container. Microwave HIGH for 1-2 minutes, stirring once, or until melted. Incorporate the sauce and serve with shrimp. PS Use only regular horseradish to use canned pineapple and apricot preserves
Fried Coconut Shrimp Recipe : Beer Battering Fried Coconut Shrimp