Recipe courtesy of Geoffrey Zakarian
Coconut Tempura Shrimp
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- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 965
- Total Fat
- 71 g
- Saturated Fat
- 18 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 229 mg
- Sodium
- 1710 mg
This is a delicate, refined treatment for fried shrimp. The coconut milk adds a subtle sweetness to the tempura batter that in turn complements the shrimp. You can also use this batter to dip and fry thinly sliced vegetables.
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 965
- Total Fat
- 71 g
- Saturated Fat
- 18 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 229 mg
- Sodium
- 1710 mg
Ingredients
Dipping Sauce:
Shrimp:
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Directions
Special equipment:
a deep-fry thermometer- For the dipping sauce: In a medium bowl, whisk together the fish sauce, sugar, ginger, chile sauce, lime juice, shallot and chiles. Stir in the basil and mint. Let sit at room temperature while you make the shrimp.
- For the shrimp: In a large, straight-sided skillet, heat 2 inches oil to 365 degrees F.
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt and cayenne. In a spouted measuring cup, whisk together the egg, coconut milk and club soda. Whisk into the flour mixture just until combined; a few lumps are okay, but don’t overmix.
- Dip the shrimp in the batter and fry, in 2 or 3 batches, until the coating is crisp and golden brown, about 4 minutes per batch. Drain on paper towels. Serve the shrimp immediately with the dipping sauce.
