Can you make the Coconut Breaded Shrimp at home, taste like it came from The Crab Place?
Coconut Breaded Shrimp with Sweet Chili Thai Sauce Source: Chef Jun Delos Santos, Whalers Brewpub Coconut Breaded Shrimp 12 pc shrimp, 21/30, peeled, deveined, butterflied 3 c Wild Wahine Wheat Beer or other microbrew 3 c all-purpose flour 2 tsp baking powder 1 egg 2 tsp garlic salt 1 tsp salt 1 tsp white pepper 2 c shredded coconut 2 c panko Lightly marinate shrimp in iced water with salt and white pepper for 15 minutes. Mix shredded coconut and panko, set aside. Blend remaining ingredients to make a fresh beer batter. Dip shrimp in beer batter, then roll in coconut/panko mix. Deep fry until golden brown. Sweet Chili Thai Sauce 1 c water 1 c sugar 1 c rice vinegar 2 tsp ginger, minced 1 tsp garlic, minced 2 tsp hot chili pepper, minced 2 tsp ketchup 2 tsp cornstarch Boil water and vinegar. Add all ingredients except cornstarch and simmer for 5 minutes. Thicken with cornstarch, then refrigerate until needed. Sources:
Yes you can and it is quite simple! This is a recipe I found years ago and swear by it. You don’t have to use the orange dipping sauce. We just like the flavor and the ease of it.
You will need:
2 cups shredded coconut, 2 cups bread crumbs, 2 cups of flour, Salt and Pepper to taste, 4 eggs beaten, 24 peeled and deveined shrimp, Vegetable or Canola oil for frying.
Directions
In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.
For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired.
This is super easy and yummy!
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