Wednesday, 13 August 2008

Coconut Shrimp Appetizer

1 can coconut milk
1 tablespoon pineapple, lime or lemon juice (or combination)
1/2 tsp. garlic powder
1/2 tsp ginger powder
24 large shrimp butterflied fresh or frozen works (shell removed and deveined)

1 large egg
3/4 c flour
1/2 c beer or use left over liquid from marinade above
1 tsp. baking powder
1-1/2 c flaked coconut
2 - 3 c oil for frying (prefer cold pressed coconut oil)

1 c apricot jam
Dashes of hot sauce to taste
Dash of salt
Splash lime juice (or any combination of the 3 juices)
Splash orange juice
Splash Pineapple juice

Shredded filo (or take regular filo and cut into shreds) 
  • Mix together coconut milk, juice, ginger and garlic and place shrimp in marinade over night or at least 4 hours.
  • Next in medium bowl, combine egg, 1/2 cup flour, beer or liquid and baking powder.  
  • In another 2 separate bowls place 1/4 cup flour and some of the coconut.
  • Dredge shrimp in flour, shaking off excess flour. 
  • Dip in egg/beer batter; allow excess to drip off. 
  • Roll shrimp in coconut, and place on a baking sheet lined with wax or parchment paper. 
  • When coconut gets diminished or clumpy, add more to bowl.  
  • After coconut dredge, wrap shredded filo around each shrimp.  
  • Refrigerate for at least 30 minutes - can be layered in container.  
  • Next heat oil to 350 degrees F (175 degrees C) in a deep-fryer or deep skillet 
  • Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. 
  • Using tongs, remove shrimp to paper towels to drain. 
  • Serve warm with apricot dipping sauce (below).
Note:  These microwave well to heat up if you want to make they a bit ahead of time. 

For the sauce:
Combine the apricot jam, hot sauce, salt, lime, pineapple juice, and orange juice in a bowl and mix until all ingredients are blended and serve with shrimp.