From: Kelley
Date: Fri, 16 Jun 2000 14:23:47 -0400
Coconut Shrimp, Recipe from The Crab House
Dipping Sauce
2 1/2 qt. OJ
2 1/2 qt. Pineapple Juice
2/3 cup chopped Ginger
2 1/2 cups Rice Wine Vinegar
2 1/2 cups Rice Wine
5 Garlic, chopped
10 Shallots, chopped
3 T Sugar
3 T Honey
2 1/2 T Crushed Red Pepper
2 1/2 C Soy Sauce
2 1/2 qts Mayonnaise
Fried Coconut Shrimp
Shrimp (16/20 ct.), 18 peeled and deveined, tail on, as needed
Coconut Flakes, as needed
Egg wash, as needed (slightly beaten egg with 1-2 tsp water)
Plain Gourmet Breadcrumbs, as needed
Dipping Sauce
1. Combine the juices and ginger in a non-reative saucepan.
2. Bring to a boil; cook until reduced to a syrup.
3. In separate saucepan, combine rice wine vinegar, rice wine,
shallots, garlic, sugar, honey and crushed red pepper.
4. Bring to a boil; cook to reduce to carmel syrup.
5. Transfer both reductions to a food processor; puree until smooth.
6. Add soy sauce, oils and mayonnaise; blend until smooth.
Fried Shrimp
1. Dust shrimp with coconut flakes.
2. Dip in egg wash.
3. Wrap in breading.
4. Deep-fry at 325F until done.
5. Drain; reserve warm until needed.
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