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Shrimp Asian Dipping Sauce:
1/2 C. teriyaki sauce
1/2 C. soy sauce
1/2 C. rice vinegar
1 bunch scallions, sliced fine
1 t. grated fresh ginger
1 T. toasted sesame seeds
Mix all ingredients together in a small bowl. Refrigerate until ready to use.
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Coconut Shrimp with Dipping Sauce
Coconut shrimp:
12 colossal shrimp (10 shrimp to the pound), peeled and butterflied
2 C. sweetened long-grain coconut
1/4 C. Japanese bread crumbs (panko)
1 C. flour
2 eggs, whipped
Combine coconut and bread crumbs in a shallow dish. Put flour and eggs in
separate, shallow dishes.
Dip shrimp first in flour, then egg mixture, then bread crumb-coconut mix,
coating well with each element.
Place shrimp, no more than three at a time, into deep fat that has been brought
to 350 degrees in a deep-fat fryer.
When shrimp begin to turn a golden color, about 4 minutes, remove from fryer and
drain.
Servings: 6 (two shrimp per person as an appetizer).
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