| COCONUT SHRIMP |
| Printable Version |
| 15 medium shrimp, peeled and deveined 1/2 cup flour 1/8 quart fry batter mix (flour, cornmeal, salt, spices) 1 1/2 ounces coconut milk 2 ounces coconut flakes Oil, for frying Honey Mustard Horseradish Sauce, recipe follows Heat oil to 375 degrees F. Dredge shrimp in flour to coat. Mix fry batter ingredients and coconut milk together, adding water, if necessary, to create cake batter consistency. Dip shrimp in batter mixture. Roll shrimp in coconut flakes to cover. Deep fry to a golden brown. Serve with a Honey Mustard Horseradish Sauce. Honey Mustard Horseradish Sauce: Mix all ingredients well. Yield: 4 servings |