Coconut Shrimp with Plum Sauce
| Serves | 24 |
|---|---|
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Asian |
Source: Kikkoman
Ideal for catered events, shredded coconut and tempura batter give shrimp a sweet and crunchy texture.
Ingredients
Kikkoman Tempura Batter Mix as needed
2 lb. Kikkoman Panko Japanese Style Bread Crumbs
1 lb. unsweetened shredded coconut
96 shelled, deveined shrimp (20-24 count)
Oil as needed for deep-frying
4 1/2 cups Kikkoman Plum Sauce
Steps
- In bowl, mix tempura batter mix with ice water according to package directions.
- Combine panko and coconut in separate bowl.
- For each serving, to order: Dip 4 shrimp in tempura batter, then dip in panko mixture. Deep-fry in hot (375°F) oil for about 4 minutes or until golden brown. Drain on paper towels.
- Serve immediately with a side of 3 tablespoons Kikkoman Plum Sauce.