Coconut Shrimp And Thai Chili Sauce Recipe

Ingredients

 24 (21-25 count) Prawns, peeled and deveined, tails left on
 2 ounces All-Purpose Flour
 1 cup Tempura Batter, made with beer
 2 cups Coconut Flakes
Thai Chili Sauce:
 1 cup Chili Sauce
 1/2 cup White Wine Vinegar
 1 tablespoon Garlic, minced
 1 tablespoon Chili Flakes
 1 tablespoon Tomato Paste
 4 ounces Sugar

Directions

1

Make tempura batter according to package directions. Use beer instead of water.

2

Add flour to a small bowl. Toss the prawns in the flour, shake off any excess.

3

Add coconut flakes to a small bowl.

4

Toss prawns in tempura batter and then dredge prawns in coconut flakes.

5

Press prawns flat on a plate and refrigerate 2 hours.

6

In a deep fryer, heat canola oil to 375 F. Deep fry prawns until golden brown.

Ingredients

 24 (21-25 count) Prawns, peeled and deveined, tails left on
 2 ounces All-Purpose Flour
 1 cup Tempura Batter, made with beer
 2 cups Coconut Flakes
Thai Chili Sauce:
 1 cup Chili Sauce
 1/2 cup White Wine Vinegar
 1 tablespoon Garlic, minced
 1 tablespoon Chili Flakes
 1 tablespoon Tomato Paste
 4 ounces Sugar

Directions

1

Make tempura batter according to package directions. Use beer instead of water.

2

Add flour to a small bowl. Toss the prawns in the flour, shake off any excess.

3

Add coconut flakes to a small bowl.

4

Toss prawns in tempura batter and then dredge prawns in coconut flakes.

5

Press prawns flat on a plate and refrigerate 2 hours.

6

In a deep fryer, heat canola oil to 375 F. Deep fry prawns until golden brown.

Coconut Shrimp And Thai Chili Sauce Recipe

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