At 7/2/09 09:53 PM, poxpower wrote:
What's the best coconut shrimp recipe?
Get yourself some larger shrimp, 21/25's or thereabouts, peel and de-shit vein them leaving the shell on the tail (unless you bought the already peeled shrimp which is aces) and defrost them under cold running water until completely unfrozen, rinse them off.
In a large bowl, crack and whisk 2 or 3 large eggs. In another bowl, mix equal amounts Panko-style breadcrumbs and shredded coconut, and a few dashes of salt (not too much, this is just to enhance the flavor, not necessarily to season the shrimp.)
Hold them by the tail shell, dip in the egg wash then coat generously with the Panko and coconut mix. For a thicker crust, you can repeat this step.
Here's the important part - freeze them for at least one half hour prior to frying. Put them on a sheet pan (or hotel pan) with wax paper or parchment paper, pop them in the freezer. They need to be frozen solid. This is because shrimp take literally one minute to fry, as does the crust to get to a perfect golden brown. Any longer in the fryer and the shrimp get tough and rubbery.
Serve them bitches with some roasted red pepper and sun dried tomato coulis or a sweet fruit chutney, and a few lemon wedges.
