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Wednesday, August 5, 2009

Taste Buds: Coconut Shrimp with Sweet and Sour Sauce

This is a sublimely simple recipe with a high crowd pleaser impact. The shrimp come out perfectly and simply crisp and the basic tangy sauce is the perfect compliment.


SWEET AND SOUR SAUCE

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Ingredients:
1/3 Cup of Rice Vinegar
4 Tablespoons of brown sugar
1 Tablespoon of Ketchup
1 Teaspoon of Soy Sauce
2 Teaspoons of Cornstarch
4 Teaspoons of Water

Directions:
Mix the vinegar, brown sugar, ketchup and soy sauce together and bring to a boil in a small pot.

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In a side small bowl mix together the cornstarch and water.

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Add the corn starch mixture to the pot and stir to thicken (about 2 minutes) and then pour the sauce into a small bowl.

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Optional, mix the crushed pineapple into the sauce for a added punch.

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COCONUT SHRIMP

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Ingredients:
24 Large Raw Shrimp, deveined
½ Cup Flour
2 Eggs
3 Cups Shredded Coconut

Directions:
If you did not buy already peeled shrimp then here are some steps from Mr. Rogue on how to easily peal them.

Simply squeeze the base of the tail to help release the shell.

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Grab the shell on the back from each side of the deveined back toward the legs.

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Then rip off all the way to the tail.

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Once all the shrimp is peeled flatten each of the shrimp pressing it into a cutting board for even coverage of the breading.

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Set up three bowls, place the flour in the first bowl, the two eggs whisked in the second and the coconut in the third bowl.

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Dip the flattened shrimp in the flour, then the egg mixture and then the coconut. Make sure to be fully covering the shrimp at each step.

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Heat up the Canola Oil and fry the shrimp until golden brown. Serve immediately with the sweet and sour sauce.

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Let your taste buds enjoy these Crunchy Coconut Shrimp dipped in the perfect complimentary Sweet and Sour Sauce.

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