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Appetizer: Coconut Shrimp is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Click Here
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1 pound medium shrimp
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 egg
2 tablespoons cream
3/4 cup flaked coconut
1/3 cup dry bread crumbs
3 cups vegetable oil
Chinese Mustard Sauce (see below)
Shell and de-vein shrimp, but leave tails intact. Combine flour, salt, and dry mustard in a small bowl. Beat egg and cream in another small bowl. Combine coconut and bread crumbs in shallow dish. Dip shrimp in flour mixture, then in egg-cream and finally in coconut-crumb mixture (coat well). Arrange shrimp in single layer and refrigerate. When ready to cook, pour oil in medium saucepan about 2 inches in depth. Heat oil to 350 degrees. Fry shrimp about 6 at a time for 2 minutes. Turn once, cooking until golden brown. Remove with slotted spoon and drain on paper towels. Keep warm in slow oven until all shrimp are cooked. Serve with Chinese Mustard Sauce.
Chinese Mustard Sauce:
1/3 cup dry mustard
2 teaspoons vinegar
1 tablespoon honey
1/4 cup cold water (maybe less)
Mix all ingredients until well blended. Refrigerate.
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