Tuesday, March 15, 2011

Another shrimpy tail-tale. A Coconut Shrimp Recipe

I know I already put an end to the shrimp chronicle BUT even Bubba and Forrest Gump were able to talk about shrimps for days.  So  after starting off with   this shrimp toast  recipe and moving on to a more luxurious  shrimp bisque recipe,  I decided to go on with this chronicle until somebody else would say ''enough already! ''. Which is not going to happen anyway, I hope.  Nobody that I know hates shrimps, even those who have allergies to it sometimes takes risk and eat it when pharmacy is in sight. Possibly stir frying shrimps in vegetables and taking antihistamines as dessert. I know somebody who does this but it's another story so we'll leave it at that.

Anyway, here is another very simple shrimp recipe  which is a guaranteed hit to everyone. Serve this on your party and they disappear in no time. If not, your guests must be strick vegans so it's not your fault. And yessssss it is also deep fried.

Crispy Coconut Shrimps.

The preparation is similar to firecracker shrimps. Shell raw shrimps leaving the tails on and marinate it for about half an hour or more. You can use the marinade in the firecracker shrimp recipe or you can simply season it with salt and pepper.  I used a small amount of chinese five spice powder with these basic condiments. Too much spices could over power the sweet and delicate flavor of coconut.

Then make a tempura batter using flour, baking powder, a pinch of cayenne pepper , salt and pepper. Pour  cold water into the dry ingredients  and stir everything until the mixture turns into a thick ( but not overly) batter. Dip the shrimp until well coated shaking the  excess off. Just batter it lightly, we want to eat shrimp, not fried dough.
In another bowl, mix desiccated coconut and breadcrumbs together. Dip the batter-coated shrimps and set aside.

Pile them neatly on the side while preparing your wok or fryer. Now heat enough oil that could irritate your cardiologist. When oil starts to sizzle but not smoke, let these shimps have their last swim. Two max. three minutes  is enough to turn them into a wonderful golden brown. Drain on paper towel and don't wait for them to turn cold before your eyes. Pop one in your mouth still pipping hot, that's when they taste best.

Puuurfrect finger food! But hey, if finger foods could get as  delicous as this, I'm willing to used my knees and elbows as well. Enjoy!

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