Coconut Shrimp Summer Rolls Recipes

SHRIMP ROLLS

Steps:

• Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.

COCONUT SHRIMP I

Steps:

• 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.

COCONUT SHRIMP SUMMER ROLLS

Steps:

• To Make Dipping Sauce:.
• In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.
• To Make Coleslaw:.
• In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.
• Then add sour cream and pulse again.
• In a bowl, add chopped green and purple cabbage.
• Drizzle olive oil mixture over the cabbage and mix well.
• To Make Coconut Shrimp:.
• In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.
• Dip peeled, headless shrimp in the batter.
• Then coat with coconut flakes.
• Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.
• Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.
• Assembling the Roll:.
• On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.
• After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll and continue to wrap until the shrimp is sealed well.
• Slice in half and serve with the dipping sauce.

COCONUT SHRIMP

Steps:

• Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
• Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
• Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
• TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

COCONUT SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.

SHRIMP SUMMER ROLLS

Steps:

• Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
• Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
• Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
• Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.

VIETNAMESE SUMMER ROLLS

Steps:

• Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
• Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
• Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
• Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.