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Coconut Shrimp with Plum Sauce
Ideal for catered events, shredded coconut and tempura batter give shrimp a sweet and crunchy texture.
Servings
24
24
Cuisine Type
- asian
Menu Part
- appetizer
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.
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