Skaldjur - Coconut Shrimp

http://www.recipelink.com/ch/2003/april/deananddeluca1.html
17/12/2003 08:08:09

Coconut Shrimp

From: Dean & DeLuca: The Food and Wine Cookbook
by Jeff Morgan, Steven Rothfeld
(Chronicle Books; April 2002; ISBN: 0811832139; HC)
Cookbook Heaven @ Recipelink.com

These tasty shrimp will set the tone for any serious eating endeavor. Crisp and easy to handle, they offer a snappy blend of spice and sweet coconut flavors. For ultimate enjoyment, serve them with a crisp, cool sparkling wine. Fruity Riesling, Viognier, or Sauvignon Blanc is also recommended.
Serves 4 to 6 as an appetizer
1/3 cup curry powder
3/4 cup all-purpose flour
1 3/4 teaspoons salt
3 large eggs
1/3 cup heavy cream
1 1/4 cups unsweetened shredded coconut
1 1/2 cups panko (Japanese bread crumbs)
1/4 teaspoon cayenne pepper
1 teaspoon dried dill
1 pound large shrimp (14 to 18 per pound), shelled and deveined
Canola or grapeseed oil for deep-frying
· · In a shallow bowl, mix the curry powder, flour, and salt together. In another shallow bowl, whisk the eggs and cream together. In a third bowl, combine the coconut, bread crumbs, cayenne, and dill.
Dredge 4 shrimp in the flour mixture, then dip them in the egg mixture and coat them in the coconut mixture. Dip them again in the egg mixture and coat one more time in the coconut mixture. In a Dutch oven, heavy skillet, or deep fryer, heat 1 to 2 inches oil to 375 degrees F. Deep-fry the shrimp in batches until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot or at room temperature.
VARIATION:
Spicy Dipping Sauce
To add a little more heat to these shrimp, serve a spicy dipping sauce alongside: Whisk 1/4 teaspoon cayenne pepper into 1 cup mayonnaise.