Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb SHRIMP, SHELLED AND 1/4 c FIRMLY PACKED LIGHT
-DEVEINED -BROWN SUGAR
2 4-oz PACKAGES SHREDDED 1 1/4 c ALL-PURPOSE FLOUR
-COCONUT 2 TO 3 CUPS VEGETABLE OIL FOR
1 EGG -FRYING
3/4 c MILK

Cut each shrimp in half lengthwise. Place the shredded coconut in a
shallow bowl. Pre- pare the batter. In a small bowl, combine the
egg, milk and sugar, beating until well blend- ed. Gradually work in
the flour, beating with a rotary mixer until smooth. Pour 1 inch of
oil into the pan and heat it to 375F. Dip each shrimp half in the egg
mixture, then in the coconut(it should be thoroughly coated), then
fry in hot oil for 5 minutes, or until golden brown. The shrimp can
be reheated in a 350 F oven for 5 minutes: they should be served hot.
The best shrimp to use for this recipe are mediums, which come 20 to
a pound. The shrimp can be fried in wok, a deep saucepan, or an
electric frying pan. Temperature(s): HOT Effort: EASY Time: 00:20
Source: CHRISTINE LEE'S Comments: THUNDER BIRD MOTEL, COLLINS AVE.
Comments: MIAMI BEVERAGE: TEA

Browse by categories