Serves: 5
Total Calories: 1,405
Shell and devein shrimp, but leave tails intact. Combine flour, salt, and dry mustard in a small bowl. Beat egg and cream in another small bowl. Combine coconut and bread crumbs in shallow dish. Dip shrimp in flour mixture, then in egg-cream and finally in coconut-crumb mixture (coat well). At this point shrimp can be arranged in single layer and refrigerated.
When ready to cook, pour oil in medium saucepan (or wok) to 2-inch depth. Heat oil to 350°. Fry shrimp (6 or less at a time) for about 2 minutes. Turn once, cooking until golden brown. Remove with slotted spoon and drain on paper towels or paper bag. Keep warm in slow oven until all shrimp are cooked. Serve with Chinese Mustard Sauce and duck sauce.
Note: Can freeze and reheat in 350–370° oven for about 10 minutes. Serve on doilies to absorb any remaining grease.
Chinese Mustard Sauce:
Mix all ingredients until well blended. Refrigerate.
This Coconut Shrimp recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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