Tempura Coconut Shrimp
It works well as a main dish or an appetizer.
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- 2 c
- vegetable oil, for frying (approximate amount)
- 1 c
- 1/4 c
- 1 large
- 1/2 tsp
- ground ginger
- 1 1/4 c
- ice-cold soda water or seltzer water
- 4 c
- unsweetened flaked coconut, divided
- 1 1/2 lb
- large shrimp, peeled and de-veined but tails on
- 1/2 c
- orange marmalade (or pineapple preserves)
- 2 Tbsp
- orange juice
- 2 Tbsp
- low-sodium soy sauce
1Pour enough oil into a deep fryer, large heavy skillet or saucepan so it's filled no more than 1/3 full. Heat on medium heat to 375°F.
2Stir flour, cornstarch, egg, ginger and soda water in medium bowl until mixed. (Batter will be slightly lumpy.)
3Place half of the coconut on large a plate.
4Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
5Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels.
6Repeat with remaining shrimp, coconut and batter. Add remaining coconut to the large plate as needed. (Coconut is added to plate as needed so the batter doesn't make it clump up.)
7For the Dipping Sauce, heat marmalade (or preserves), orange juice and soy sauce until preserves are melted and it's heated through, about 3 minutes. Serve with Tempura Coconut Shrimp.