Coconut Shrimp with Sweet Red Chili Sauce
By: Club House Kitchens
Made With:
Now you can make this tasty restaurant specialty at home. Serve as a main dish or appetizer with Sweet Red Chili Sauce for dipping.
Now you can make this tasty restaurant specialty at home. Serve as a main dish or appetizer with Sweet Red Chili Sauce for dipping.
Key products
Instructions
Instructions
- Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat on medium heat to 375°F (190°C).
- Place Tempura Batter Mix, coconut milk and sugar in medium bowl; mix just until blended (batter will be slightly lumpy). Place 2 cups of the coconut in large shallow dish. Working in batches, coat shrimp, a few at a time, in batter mixture. Shake off excess. Roll in coconut to coat evenly, pressing to adhere. Carefully place shrimp in hot oil.
- Fry 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter, adding remaining coconut to coat as needed. Serve shrimp with chili sauce for dipping.
