Now you can make this tasty restaurant specialty at home. Serve as a main dish or appetizer with Sweet Red Chili Sauce for dipping.
10 min
PREP TIME
10 min
COOK TIME
126
CALORIES
8
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 8 SERVINGS
- Vegetable oil for frying
- 1 cup (250 milliliter) Japanese Style Batter Mix Tempura
- 1 can (400 milliliter) Coconut Milk
- 2 teaspoons (10 milliliter) sugar
- 1 teaspoon (5 milliliter) Curry Powder
- 4 cups (1 liter) flaked coconut, divided
- 1 1/2 pounds (750 gram) large shrimp, peeled and deveined, tails on
- 1 cup (250 milliliter) Sweet Red Chili Sauce
Preparation
- 1 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).
- 2 Stir batter mix, coconut milk, sugar and curry powder in medium bowl until mixed. (batter will be slightly lumpy.) Place 1/2 of the coconut on large plate. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut. Carefully add shrimp, several pieces at a time, to hot oil.
- 3 Fry 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter. Add remaining coconut as needed. Serve shrimp with chili sauce.
NUTRITION INFORMATION
(per Serving)
