Mr. Food: Coconut Shrimp

January 27, 2009 12:00:00 AM PST
1/2 cup all-purpose flour 1 tablespoon sugar 1 teaspoon ground red pepper 1/2 teaspoon salt 2 eggs 2 tablespoons water 2-1/2 cups sweetened flaked coconut 1 pound large shrimp, peeled and deveined, with tails left on 2 cups vegetable oil -------------------------------------------------------------------------------- 1. In a shallow dish, combine the flour, sugar, ground red pepper, and salt; mix well. In a medium bowl, beat together the eggs and water. Place the coconut in another shallow dish. 2. Coat the shrimp with the flour mixture then with the egg mixture. Roll in the coconut, pressing the coconut firmly onto the shrimp to coat completely. 3. In a large saucepan, heat the oil over medium heat. Cook the shrimp in batches for 1-1/2 to 2 minutes, or until golden, turning once during cooking. 4. Drain on a paper towel-lined platter. Serve immediately. -------------------------------------------------------------------------------- Appetizers -------------------------------------------------------------------------------- Take your taste buds to the tropics with this restaurant-worthy crispy, sweet coating sure to satisfy your crunch cravings! -------------------------------------------------------------------------------- Don't Go Nuts Opening Your Coconut Did you know an easy way to break open a coconut is with a clean screwdriver? Just punch holes in the coconut's three eyes, drain the liquid, bang the coconut with a hammer, and voila! Fresh coconut! -----------------------------------------------------------------------------------------------
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