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