Coconut Shrimp Balls

Coconut Shrimp Balls
Recipe adapted from

Serves: 4

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup beer or gingerale

1 lb. shrimp (31-30 count)
1/2 cup cornstarch
3 cups sweetened shredded coconut
Vegetable oil for frying, about 4 cups

1/2 cup apricot jam
1/4 cup lime juice
1/2 tsp sambal
1 tbsp minced ginger
1 lime leaf, cut into thin strips

Batter: In a bowl, whisk together flour, cornstarch and salt. Gradually whisk in beer, mixing to incorporate. Cover and refrigerate at least 20 minutes.

Shrimp: Fill frying pan with oil 1 ½ -inches (4 cm) deep. Heat oil until hot (about 350 degrees, 180 Celsius), or when the handle of a wooden spoon inserted into oil, has small bubbles rising around it. Fry coconut shrimp 1½ minute per side, until coconut is golden, and shrimps are pink and curled.

Drain on paper lined platter. Serve hot with dipping sauce.

Sauce: Dipping Sauce: In a bowl, stir together apricot jam, lime juice, sambal, ginger and lime leaf. Transfer to decorative bowl or half fresh coconut.

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