Making Coconut Shrimp With Harmons

Making Coconut Shrimp With Harmons

(KUTV) Chef Lesli joins us in the kitchen once more from Harmons, to show us how to make some New Year's Eve party favors with coconut shrimp.

Coconut Shrimp

From Chef Lesli Sommerdorf for Harmons

Serves 4-6


24 jumbo or colossal shrimp (about 2 lbs), peeled and deveined

Kosher salt

1 cup shredded unsweetened coconut

1/2 cup panko (dried breadcrumbs)

2 whole eggs

3/4 cup flour, divided


2 cloves garlic, grated

1 Tbsp dried red chile flakes, finely sliced

1/2 cup brown sugar

1/2 cup rice wine vinegar

1/2 cup plus 1 Tbsp water

1 Tbsp cornstarch

1 Tbsp fish sauce

2 quarts canola, vegetable, or peanut oil

Season shrimp with salt and set aside. In a large bowl, combine coconut and panko. In another bowl, whisk together eggs and 2 tablespoons flour. In another bowl, add remaining flour.

Add shrimp to bowl with flour and toss to coat evenly. Transfer shrimp to egg mixture, shaking off excess flour. Toss to coat thoroughly. Hold the bowl with the coconut mixture in your left hand, and tossing constantly, pick up shrimp, one at a time with your right hand, allow excess batter to drip off, and toss in the coconut mixture. The shrimp should end up evenly coated without sticking to each other.

Transfer the shrimp to a plate, wiping batter and crumbs off of their tails as you go. Set aside for 10 minutes.

Meanwhile, make the sauce. In a small saucepan over medium heat, add the garlic, chile flakes, sugar, vinegar, and 1/2 cup water and stir until sugar is dissolved. In a small bowl, combine the remaining 1 Tbsp water and cornstarch. Whisk it into the sauce and bring to a boil over medium-high heat to thicken. Remove from heat and whisk in fish sauce. Set aside.

Heat oil in a large wok or Dutch oven to 375 degrees as measured on an instant-read thermometer. Lower shrimp into oil one at a time and fry, agitating constantly with a metal spider until deep golden brown and crisp on all sides, about 3 minutes total. Transfer shrimp to

a bowl lined with paper towels, season with salt, and toss to coat. Serve immediately, with dipping sauce on the side.


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