Thursday, Oct 27, 2016
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Coconut Shrimp

2 cups peanut oil

12 shrimp (16 to 20 count)

2 large eggs, beaten

3 tablespoons coconut milk

1 cup panko breadcrumbs

1 cup unsweetened coconut flakes

4 tablespoons finely chopped parsley

Salt and freshly ground black pepper to taste

1/2 cup all-purpose flour, seasoned with salt and pepper

Chinese duck sauce, optional

Hot mustard, optional

12 skewers, optional

Heat peanut oil to 375 degrees. Meanwhile, peel and devein shrimp, but leave tails on. Split each one down the back and open each like a butterfly. Combine eggs and coconut milk in small bowl and whisk lightly. Combine breadcrumbs, coconut flakes, and parsley in separate bowl.

Season shrimp with salt and pepper, then dredge each in flour, shaking off excess. Dip each shrimp into egg mixture, then coat in breading mixture and gently press so that it adheres well. (If desired and if deep-fryer is deep enough to immerse skewer, thread 1 large shrimp on each skewer.) Deep-fry in hot peanut oil until golden brown, about 1 1/2 minutes. Serve immediately on folded napkin with Chinese duck sauce and hot mustard.

Yield: 4 servings

Source: Shanghai Lilly, Las Vegas

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