Friday, February 3, 2012

Tempura Coconut Shrimp


1 box Tempura batter mix
Very cold club soda
Large shrimp as much as you like
Unsweetened coconut flakes
Vegetable oil for frying


Begin by whisking the tempura mix while pouring in the very cold club soda until you get the right consistency. The club soda must be kept very cold. Keep your mixture in a stainless steel bowl and in another bowl have ice and water in it. Set the bowl with the tempura mix on top of a slightly larger bowl with the water and ice. This will keep the tempura batter cold. Be careful to not to over mix your batter. Heat oil to 350 degrees. Pour coconut flakes onto a plate. Dip shrimp one by one into the batter then roll in the coconut. After all shrimp are coated, begin to fry. They are done when golden brown. The coconut will cook fast so it might be a little dark. Just keep an eye in them. Sprinkle salt on the shrimp when it comes out of the oil. Always season as it comes out of the oil. Let cool and enjoy!

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