Tempura Coconut Shrimp
It works well as a main dish or an appetizer.
2 cvegetable oil, for frying (approximate amount)
1/2 tspground ginger
1 1/4 cice-cold soda water or seltzer water
4 cunsweetened flaked coconut, divided
1 1/2 lblarge shrimp, peeled and de-veined but tails on
1/2 corange marmalade (or pineapple preserves)
2 Tbsporange juice
2 Tbsplow-sodium soy sauce
How to Make Tempura Coconut Shrimp
- Pour 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.
- Stir flour, cornstarch, egg, ginger and soda water in medium bowl until mixed. (Batter will be slightly lumpy.)
- Place half of the coconut on large a plate.
- Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
- Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels.
- Repeat 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.)
- For 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.