Tempura Coconut Shrimp

Copyright 1999, Ming Tsai, All Rights Reserved

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Rated 4 stars out of 5
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  • Read 4 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
4 servings
Level:
--
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Ingredients

  • 1 cup rice flour
  • 1 quart soda water
  • 1/2 cup fresh coconut flakes (unsweetened)
  • 1 pound shrimp (U-15)

Directions

Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350 degree oil.

Lenswood Sauvignon Blanc

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Newest Ratings and Reviews

Read all 4 reviews

  • on January 18, 2010

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    This recipe should read "1/2" quart soda water, then it works fine.

    people found this review Helpful.
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  • on March 03, 2008

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    do not use the combination of soda water and rice flour. try tempura.

    people found this review Helpful.
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  • on January 21, 2005

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    an easy and effortless recipe for a good tempura.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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