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Shanghai Lilly Coconut Shrimp
2 C. peanut oil
12 shrimp (16 to 20 count)
2 large eggs, beaten
3 T. coconut milk
1 C. panko breadcrumbs
1 C. unsweetened coconut flakes
4 T. finely chopped parsley
salt and freshly ground black pepper to taste
1/2 C. all-purpose flour, seasoned with salt and pepper
Chinese duck sauce, optional
hot mustard, optional
12 skewers, optional
Heat peanut oil to 375°F. 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
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