*I need a recipie for coconut shrimp like chinese restaurants..But they had peaking shrimp on it...?

Question

It had a sweet sauce on it..coconut it seemed to be..white sauce.i guess it was deep fryed..then the sauce..need a recipie..Thanks

Answer 1

Curried Shrimp in Coconut Milk

1 tablespoon Canola Oil  

1 teaspoon Coriander powder  

1 tablespoon Garlic Ginger Paste  

1 teaspoon Garam masala  

1/2 Onion finely chopped or minced

1/4 teaspoon Cinnamon  

1 teaspoon Turmeric

1/2 pound Shrimp  

1 teaspoon Red chile powder

1 can (12 oz) Coconut milk  

1 teaspoon Cumin

Cilantro as garnish

Stir the onion into the garlic/ginger paste. Mix the spices in a bowl. Heat the canola oil in a large pan and add the onion paste and spice mixture and saute for about two minutes on medium heat. Add the shrimp, stir, and cook until they are just done. Add the coconut milk, turn down the heat a bit, and wait for the coconut milk to boil. Stir the mixture, wait for it to boil again and then turn off the heat. Serve over basmati rice and garnish with cilantro.

Answer 2

Shrimp Ono Nui (Coconut Shrimp) Ingredients

24 lg Raw shrimp, peeled  2 Eggs  

1/2 c All-purpose flour  3 c Shredded coconut  

Instructions for Shrimp Ono Nui (Coconut Shrimp)

Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut, covering them thoroughly. Deep fry shrimps at about 375 F, until they are brown. Serve with cocktail sauce to which crushed pineapple is added according to taste. From: Sheraton World Cookbook Princess Kaiulani Hotel, Honolulu,

Coconut Tempura Shrimp Ingredients

2/3 c Flour  ; and tail on  

1/2 c Cornstarch  Creole seasoning  

1 lg Egg; beaten  1 Plantain  

1 c Grated fresh coconut  1 Recipe mango chutney  

1 c Ice-cold soda water  12 Fresh litchee fruit; washed  

Salt  ; dry  

1 lb Large shrimp; peeled,  1 tb Cilantro; finely chopped  

Instructions for Coconut Tempura Shrimp

Preheat the fryer. In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning. Peel the plantains. Slice the plantains thinly, lengthwise. Fry the plantains until golden brown. Remove and drain on paper towels. Season with Creole seasoning. Mound some of the Mango Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried plantains, litchee fruit and cilantro

Answer 3

Tempura Style Coconut Jumbo Shrimp

(serves 6-8)

from the former Billy Quon's in Monterey, California

Tempura Batter:

2 eggs

1/2 cup milk

1/2 cup all-purpose flour

Whisk together eggs and milk.  Slowly add flour until batter is slightly thick.  Chill until ready to use. (Very important)



Sauce:

1/4 cup pineapple, diced 1/2 cup onion, diced

1 jalapeno pepper, minced 1/2 cup pineapple juice

2 T. brown sugar  

In a sauce pan, saute onion until translucent.  Add pineapple, jalapeno and brown sugar.  Cook for 1-2 min.  Add pineapple juice and simmer for 10-15 min. or until sauce coats the spoon.



Prawns:

4 doz. shrimp (16-20 lb size)

1 coconut, unsweetened & shredded

1 cup all-purpose flour

Peanut Oil

3  10" bamboo skewers per guest

Method:

Butterfly shrimp and place 2 on each 10" bamboo skewer.   Dust with flour, coat with tempura batter, sprinkle generously with coconut, and deep fry until golden brown.  Arrange on platter with dipping sauce in a ramekin.

Answer 4

Try allrecipes.com and type in 'Honey walnut Shrimp" and see if this is close to what you are looking for.  You might also just do aingredientst search and find it.