| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy, Vegetables | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp; shelled and deveined |
| 2 | pk | (4-oz) shredded coconut |
| 1 | Egg | |
| 3/4 | c | Milk |
| 1/4 | c | Firmly packed light brown sugar |
| 1 1/4 | c | All-purpose flour (up to) |
| 3 | c | Vegetable oil for frying |
INSTRUCTIONS
Cut each shrimp in half lengthwise. Place the shredded coconut in a shallow bowl. Prepare the batter. In a small bowl, combine the egg, milk and sugar, beating until well blended. Gradually work in the flour, beating with a rotary mixer until smooth. Pour 1 inch of oil into the pan and heat it to 375F. Dip each shrimp half in the egg mixture, then in the coconut(it should be thoroughly coated), then fry in hot oil for 5 minutes, or until golden brown. The shrimp can be reheated in a 350 F oven for 5 minutes: they should be served hot. The best shrimp to use for this recipe are mediums, which come 20 to a pound. The shrimp can be fried in wok, a deep saucepan, or an electric frying pan. CHRISTINE LEE'S THUNDER BIRD MOTEL, COLLINS AVE. MIAMI BEVERAGE: TEA From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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