Tempura Coconut Shrimp

Show: East Meets West With Ming TsaiEpisode: Pairing Food and Wine

Recipe categories: Coconut, Fruit, Shrimp, Shellfish,
more
- Cuisine : Asian , Caribbean
- Technique : Deep-Frying
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(4)

Rated 4 stars out of 5

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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

By WhippetWrangler

Sanger, CA

on January 18, 2010
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This recipe should read "1/2" quart soda water, then it works fine.

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By jcburton_7926280

upland, CA

on March 03, 2008
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do not use the combination of soda water and rice flour. try tempura.

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By balashiman2000_...

lancaster, PA

on January 21, 2005
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an easy and effortless recipe for a good tempura.

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