The perfect solution for a busy weekday dinner, my kids beg for this every but, would you believe, you can have this easy shrimp fried rice on the table in less time that it would take for the delivery guy to show up?
Coconut Shrimp I
Shrimp fried rice was one of the most popular fried rice dishes in my parents' chinese takeout restaurant.
Recipe Summary Coconut Shrimp I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.Ingredients | Shrimp Fried Shrimp Recipes With Rice
1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
Directions
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Info | Shrimp Fried Shrimp Recipes With Rice
prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Shrimp Fried Shrimp Recipes With Rice : Add remaining oil to skillet, then add beaten eggs and cook, stirring frequently, until curds begin to form, about 30 seconds.
