slot mahjong slot bet 100 slot777 Coconut Shrimp – Eric Theiss

Coconut Shrimp

Coconut Shrimp


2 lb. large shrimp, peeled and deveined
2 cups egg whites, beaten
1⁄2 cup water
1 cup cornstarch
3 cups shredded coconut
1 cup panko breadcrumbs
2 qt. canola oil
Dipping Sauce:
1⁄4 cup orange marmalade
2 tbsp. sweet chili sauce
1 tbsp. soy sauce
2 tbsp. rice vinegar
2 scallions, chopped


  1. Mix the egg whites and water together. Set aside.
  2. Mix the shredded coconut and the panko breadcrumbs together in a flat pan or bowl. Set aside.
  3. Dip the shrimp into the cornstarch, then into the egg white mixture, and finally into the coconut mixture.
  4. Place the Copper Chef on medium-high heat. Fill halfway with canola oil. Heat the oil to 365o F.
  5. Place the fry basket into the Copper Chef. Carefully drop the shrimp into the basket and cook until golden, about 4-5 minutes.
  6. In a bowl, mix all the dipping sauce ingredients together. Serve.

Eric’s Tip: Sometimes, I use fresh sea scallops for this recipe. You can put them on a skewer as “lollipops” for party hors d’oeuvres.

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