Coconut Tempura Shrimp
Why I Love This Recipe
Ingredients You'll Need
2 pounds large shrimp
BATTER:
1 cup cornstarch
1 cup all purpose flour
1 cup fresh coconut, shredded
OR
Unsweetened desiccated coconut
1 teaspoon salt
3 large egg whites
1 cup canned unsweetened coconut milk, well stirred
1/4 cup club soda or more if necessary
Directions
In a bowl stir together cornstarch, flour, coconut and salt. Whisk in whites, coconut milk, and 1/4 cup club soda until combined well. (Add additional club soda if batter is too thick to coat a spoon without clumping)
In a 3-quart saucepan yeat 2 inches of oil until deep fat thermometer registers 350 degrees. Working in batches of 4, dip shrimp in batter and fry until golden, about 3 minutes, transferring to brown paper or paper towels to drain.
