The Bent Fork Ever wonder how they make it...here it is.... Beer Battered Coconut Shrimp and a Sweet Chili Citrus Sauce

The Bent Fork
Ever wonder how they make it...here it is....
Beer Battered Coconut Shrimp and a Sweet Chili Citrus Sauce
serves 4, about 5 shrimp each

20 jumbo shrimp or prawns, about 1 1/2 lb, peeled and deveined with the tails left on
...

1 1/3 cup flour
1 1/2 teaspoon baking powder
1 cup beer, I used Sam Adams Summer Ale, Eric's favorite
2 cups shredded coconut, I used sweetened
1/4 cup coconut milk
2 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon each, salt and pepper
3-4 cups vegetable oil

Sweet Chili Citrus Sauce
1/.3 cup sweet red chili sauce, found near the thai food
1 cup pineapple preserves, orange would work good too1 tablespoon cilantro, chopped

For the Shrimp.

Pour oil in a medium sized saucepan and heat on med hi until it reached 360 degrees. An oil thermometer works wonderfully here! Mix together chili sauce and preserves and microwave for 30 seconds. Add the cilantro, mix and set aside.

Mix together flower, baking powder, beer, coconut milk, sugar, and spices. pour your coconut in a separate shallow bowl.

Once oil reached temperature, dredge 1 shrimp into the batter, and then into the shredded coconut, pressing the coconut into the batter.

Carefully, drop into the oil and fry for 3 to 4 minutes. With a metal slotted spoon, carefully remove the shrimp and place them on a plate, lined with a paper towel. I did 3 shrimps at a time to no over crowd the pan and they all came out perfect.

Serve with Sweet Chili and Citrus Sauce and enjoy! :)


From cook back and decorate.

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