Coconut MacNut Shrimp with Guava Sweet and Sour Sauce

Total Time:
40 min
20 min
20 min

4 servings as appetizer

  • 12 shrimp (16/20 count)
  • 1/3 cup all-purpose flour
  • 3 eggs
  • 1 cup coconut flakes
  • 1 cup toasted macadamia nuts, crushed
  • 1 1/2 cups panko (Japanese bread crumbs)
  • 4 cups vegetable oil, for deep frying
  • Guava Sweet and Sour Sauce, recipe follows
  • Guava Sweet and Sour Sauce:
  • 1/2 cup ketchup
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 2 teaspoons soy sauce
  • 1/2 cup granulated sugar
  • 1/4 cup frozen guava concentrate
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup pineapple juice
  • 1/4 cup cornstarch mixed with 3 tablespoons water, for thickening
  • Shell and devein the shrimp and pat dry with paper towels. Put the flour in a shallow bowl. Beat the eggs in another shallow bowl. Mix the coconut flakes, macadamia nuts and bread crumbs together in a third bowl.

  • Dust the shrimp with flour, shaking off excess, then dip them in beaten egg. Roll them in the coconut mixture. Let stand on a rack until all are breaded. Meanwhile, heat 2 1/2 to 3 inches of oil in a wok or a deep, heavy pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.

  • Fry the shrimp, 4 or 5 at a time, for about 3 minutes or until golden brown; drain on paper towels. Allow the oil to return to 365 degrees F before adding a new batch. Serve with guava sweet and sour sauce.

Guava Sweet and Sour Sauce:
  • In a medium saucepan, combine all ingredients, except cornstarch mixture. Blend well, bring to a boil, then add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened.

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