Coconut Shrimp Tempura With Honey Mustard Sauce Recipes

TEMPURA DIPPING SAUCE

Steps:

• In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

TEMPURA COCONUT SHRIMP

Steps:

• Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350 degree oil.
• Lenswood Sauvignon Blanc:

TOASTED COCONUT TEMPURA SHRIMP WITH TROPICAL SLAW, LIME RICE & SWEET 'N' SPICY SAUCE

Steps:

• • In a medium pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • Meanwhile, wash and dry produce. • Roughly chop cilantro. Drain pineapple over a small bowl, reserving juice. Zest and halve lime (for 4 servings, zest one lime and halve both). • In a medium bowl, toss together cabbage, cilantro, pineapple, mayonnaise, juice from half the lime, half the pineapple juice, and ½ tsp sugar (1 tsp for 4). Season with salt and pepper. Add cashews.
• • To bowl with reserved pineapple juice, stir in jam, a squeeze of lime juice, and Sriracha to taste. Set aside. • Heat a large, heavy-bottomed (preferably nonstick), pan over medium heat. Add coconut and ½ tsp sugar (1 tsp for 4 servings); cook, stirring occasionally, until lightly browned, 1-2 minutes. • Turn off heat; transfer to a second small bowl. Wipe out pan.
• • Rinse shrimp* under cold water, then pat dry with paper towels. Season with salt. • In a large bowl, combine tempura mix, half the toasted coconut, ½ tsp salt (1 tsp for 4 servings), and 1⁄3 cup cold water (2⁄3 cup for 4). (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) • Heat a ¼-inch layer of oil in pan used for coconut over medium-high heat. Stir shrimp into batter until fully coated. • Line a plate with paper towels and set aside.
• • Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. Cook in batches until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. (TIP: Add more oil as needed between batches, allowing it time to heat back up before frying more shrimp.) • Using a slotted spoon, transfer shrimp to paper-towel-lined plate. Immediately season with salt and pepper.
• • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. • Divide rice, shrimp, and slaw between plates. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping).

COCONUT SHRIMP TEMPURA WITH HONEY MUSTARD SAUCE

Steps:

• In a bowl combine the flour, the baking soda, the cayenne, the salt and the nutmeg and stir in the egg and the beer. Dredge the shrimp in the cornmeal, shaking off the excess, dip them in the batter letting the excess drip off, and roll them in the coconut. In a deep fryer fry the shrimp in 3 inches of 350 degree oil, in batches for 1 to 2 minutes on each side, or until they are crisp and golden brown. In a small bowl stir together the honey, mustard and the vinegar. Serve the shrimp with the honey mustard sauce.

COCONUT SHRIMP WITH LIME DRESSING

Steps:

• In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
• In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
• Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
• Dress shrimp with lime dressing and garnish with watercress leaves.
• Combine ingredients in a small bowl, and chill until ready to serve.

HAWAIIAN COCONUT SHRIMP

Steps:

• SAUCE: mix together all ingredients and set aside.
• SHRIMP: Peel and devein shrimp, leaving the tails on.
• Rinse and drain.
• In Bowl 1, place 1/4 cup all-purpose flour.
• In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
• In Bowl 3, place flaked coconut.
• Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
• Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
• At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
• In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
• Drain on paper towels.
• Repeat process until all shrimp are cooked.
• Serve with Honey Mustard Sauce.
• Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.

COCONUT SHRIMP WITH HONEY MUSTARD SAUCE RECIPE

Steps:

• For shrimp pour seltzer water into bowl. Add 1 C flour 1/4 C at a time whisking until smooth after each addition. In a deep pan heat oil over med ghigh heat to 350 degrees. Spread remaing 2 TBS flour in shallow dish spread coconut in a similar dish. Working with about 4 shrimp at a time dust each one with flour coat with batter and roil in coconut. Fry in hot oil 1 1/2 to 2 min or until golden brown. Remove from oil with tongs and place on paper towels to drain. For sauce combine sour crean Dijon mustard honey cayenne pepper and salt mix well

VEGETABLE TEMPURA WITH HONEY-MUSTARD SAUCE

Steps:

• Heat oven to 450F degrees.
• Coat a 15x10x1" baking sheet with spray; set aside.
• In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
• In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
• Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
• Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours.)Drizzle the vegetables with melted butter.
• Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
• Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
• Then ENJOY!