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October 18, 2018
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Coconut Shrimp

Coconut Shrimp

• 2 cups peanut oil
• 12 shrimp (16 to 20 count)
• 2 large eggs, beaten
• 3 tablespoons coconut milk
• 1/2 cup panko (Japanese-style) breadcrumbs
• 1/2 cup unsweetened coconut flakes
• 2 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
• Hot mustard

Heat peanut oil to 375 degrees. 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. Deep-fry in hot peanut oil until golden brown, about 11/2 minutes. Serve immediately on folded napkin with Chinese duck sauce and hot mustard. Serves 4.

Shanghai Lilly

Sunday, December 30, 2001

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