i love the idea of intensifying the flavor with
coconut milk marinade...plus i just love
coconut and coconut milk...
1 lb. med. raw shrimp, shelled and deveined
1/3 c. lemon juice
1/2 tsp. salt
1/3 tsp. ground ginger
3 tsp. curry powder (optional)
2 c. all-purpose flour
2 tsp. baking powder
1 1/4 c. skim milk
1/2 c. cream of coconut
4 oz. flaked coconut
Peanut oil for frying
Marinate shrimp in mixture of lemon juice, salt, ginger and curry powder
for 1 or 2 hours. Drain well.Prepare batter of 1 1/2 cups flour,
baking powder, milk and cream of coconut. Coat shrimp with
remaining flour; dip in prepared batter, then dip lightly into
flaked coconut. Fry in deep hot (350 to 375 degrees) for
about 2-3 minutes. Depending upon size of fryer do not
cook more than 8-12 shrimp at a time.
shrimp does not need a long cook time...the greatest sin is
to burn the coconut...keep an eye on them...
there are thousands of different dipping
sauces for this shrimp...
i like a pineapple sweet and sour...
pretty traditional...make it spicy...
or cheat...there a good ones on
but it is really only sugar, vinegar, cornstarch and pineapple...maybe a little soy sauce...