Coconut Shrimp Tempura With Honey Mustard Sauce Recipes

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:

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 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

COCONUT CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Also need Deep fryer or deep skillet and Vegetable Oil (for deep frying).
• Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
• When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut,corn starch, and flour in a bowl and mix well.
• In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.
• The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side. For presentation and tasty side compliment. Slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh sautéed pineapple is also great with a pork entrée.

COCONUT SHRIMP WITH HONEY GINGER SAUCE

Steps:

• 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
• 2. take half of the coconut and place in pie plate.
• 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
• 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
• 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
• 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.