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Coconut Shrimp

sugarcube | Feb 23, 200807:23 PM

Hey folks

I am about to make coconut shrimp and so far, for the liquid I've seen ingredients call for beer, water, milk, (what about coconut milk?) and for the dry, use of cornstarch instead of flour (what about rice or potato flour). Why so many variations?... and how does it affect the taste and texture of the coconut.

What about the coconut itself? How large should the flakes be and is it better to use sweetened or unsweetened?

what about eggs? to use or not to use? I am searching for a batter which will create crisp golden brown shrimp.

Also is deep frying the best method to use?

I plan on taking these curled little delights and making a sandwich.. so any bread suggestions are also much appreciated

Please share with me your experiences.. I would appreciate learning from you all.

Thank you in advance :D

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