Coconut Shrimp B1

Title: Coconut Shrimp B1

Categories: Chinese, Seafood, Appetizers

Yield: 6 servings

1 lb Shrimp, shelled & deveined

8 oz Shredded coconut

1 Egg

3/4 c Milk

1/4 c Light brown sugar

-(firmly packed)

1 1/4 c All-purpose flour

3 c Vegetable oil; for frying

Cut each shrimp in half lengthwise. Place the shredded coconut in a

shallow bowl. Prepare the batter. In a small bowl, combine the egg,

milk and sugar, beating until well blended. Gradually work in the

flour, beating with a rotary mixer until smooth. Pour 1 inch of oil

into the pan and heat it to 375F. Dip each shrimp half in the egg

mixture, then in the coconut (it should be thoroughly coated), then

fry in hot oil for 5 minutes, or until golden brown. The shrimp can

350 F oven for 5 minutes: they should be served hot.

The best shrimp to use for this recipe are mediums, which come 20 to

a pound. The shrimp can be fried in wok, a deep saucepan, or an

electric frying pan.

20 Source: CHRISTINE LEE'S

Comments: THUNDER BIRD MOTEL, COLLINS AVE. Comments: MIAMI BEVERAGE:

TEA MMMMM