Coconut Shrimp with Pina Colada Sauce

Coconut Shrimp

1 ¾ all-purpose flour

salt and pepperto season

2 large eggs

1 cup soda waterchilled

¾ cup cornstarch

3 cups desiccated coconut

1 cup panko

1 lb shrimppeeled and deveined, tail-on

3 cups canola oil

salt and white ground pepperto taste

Pina Colada Sauce

¾ cup finely minced pineappleripe or canned

2 tbsp white sugar

1 tbsp calamansi juice

6 tbsp coconut cream

cornstarch slurry1 tsp cornstarch + 6 tbsp pineapple juice

2 tbsp brown sugar

salt to taste

Prepare the frying station. In the first bowl combine a cup of all-purpose flour with salt and ground white pepper. Mix and set aside.

In the second bowl beat the eggs and pour in the soda water. Whisk in ¾ cup of all-purpose flour and ¾ cup cornstarch.

In a third bowl mix together the shredded coconut and panko.

Prepare a deep pan with canola oil over medium-high heat. When the oil is hot Roll the shrimp first over the seasoned flour (1st bowl) then the egg mixture (2nd bowl) then the coconut-panko mixture. Drop the shrimp carefully onto the cooking oil and fry until golden brown. Do this in batches. When done set the shrimps aside.

Pina Colada Sauce

In a pot over low-medium heat add in pineapples, sprinkle in the white sugar and calamansi juice, mix well.

Add in the coconut cream, then whisk.

Pour in the cornstarch slurry, and mix until it thickens. Add brown sugar and salt to taste. Serve with coconut shrimps.

Print Options:

Coconut Shrimp with Pina Colada Sauce