December 23, 2009

Coconut Shrimps

I got this recipe from Oprah Magazine followed it as such. I added a little chilie sauce to make it a little spicy!

  • 1 1/2 cups white rice flour  
  • 1 1/2 cups all-purpose flour  
  • 4 teaspoons kosher salt  
  • 2 1/2 cups cold club soda 
  • 2 tbsp chilie sauce ( optional) 
  • 2 pounds large shrimp , shelled and deveined  
  • 4 cups shredded unsweetened coconut  
  • 3 quarts vegetable or canola oil
  • Line 2 cookie sheets with waxed paper or plastic wrap.
  • In a large bowl, whisk rice flour, all-purpose flour and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary.
  • Spread coconut on a plate.
  • Pat shrimp dry with paper towels; add to batter and toss to coat.
  • Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut.
  • Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.  
  • Pour oil into heavy-bottom pot.
  • Heat oil over medium-low heat .
  • Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes.
  • With a slotted spoon, remove to paper towels, skimming coconut from oil between batches.