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May 24, 2013 You are here: Home > Recipes > Coconut Tempura Shrimp

COCONUT TEMPURA SHRIMP

Coconut Tempura Shrimp

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INGREDIENTS

2 pounds large shrimp

BATTER:

1 cup cornstarch

1 cup all purpose flour

1 cup fresh coconut, shredded

Unsweetened desiccated coconut

1 teaspoon salt

3 large egg whites

1 cup canned unsweetened coconut milk, well stirred

1/4 cup club soda or more if necessary

DIRECTIONS

In a bowl stir together cornstarch, flour, coconut and salt. Whisk in whites, coconut milk, and 1/4 cup club soda until combined well. (Add additional club soda if batter is too thick to coat a spoon without clumping)

In a 3-quart saucepan yeat 2 inches of oil until deep fat thermometer registers 350 degrees. Working in batches of 4, dip shrimp in batter and fry until golden, about 3 minutes, transferring to brown paper or paper towels to drain.