Coconut

[Mama Mangia]

pineapple topping sounds good!!


Coconut Crusted Voodoo Shrimp Ingredients


8 c canola oil, for frying
1 egg roll wrapper, cut into 1 1/2” strips
3 ounces lump crabmeat
3 ounces Japanese seaweed salad
3 large shrimp, peeled and deveined
1 egg, beaten
3 oz flour
3 oz Japanese (panko) bread crumbs
3 oz shredded coconut
1 T black sesame seeds
3 wooden skewers
Sweet and sour sauce, for dipping
Mango or pineapple chutney, for dipping

In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F. Lay the egg roll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping. Makes 3 skewers.

[Mama Mangia]

Coconut Shrimp w- Pina Colada Dipping Sauce

1 egg
1/2 c. flour
2/3 c. beer
1 1/2 tsp. baking powder
1/4 c. all purpose flour
2 c. coconut
24 shrimp
3 c. oil for frying

DIRECTIONS:

In med. bowl, combine egg, 1/2 c. flour, beer and baking powder. Place 1/4 c. flour and coconut in two seperate bowls. Hold shrimp by the tail and dredge in flour, shaking off excess. Dip in egg/beer batter, allow to drip off. Roll shrimp in coconut and place on baking sheet lined with wax paper. Refridgerate fo about 30 mins. Meanwhile heat your oil to 350 degrees in deep fryer or use a big dutch oven with heat proof thermometer. Fry shrimp in small batches. Cook, turning once, for 2 or 3 mins. until golden brown. Do not overcook or shrimp will be rubbery. Remove with tongs and allow to drain on paper towels. Serve warm with dipping sauce.

Pina Cola Dipping Sauce

1 8oz. pkg. of cream cheese,softened
2 tlbs. sugar
6 tlbs. pina colada mix
2 tlbs. light rum

DIRECTIONS:

Combine all ingredients, and whip together. Chill at least 1 hr. before serving.

[chubbyalaskagriz]

ooo- I like that name "voodoo", mama!

[jglass]

I sometimes make coconut dishes for my FIL. Jon and I don't care for coconut.

[jfain]

Originally Posted by Mama Mangia

P.F. Chang's Coconut-Curry Vegetables



.

Oh I've had that at PF Chang's it's AWESOME!

[jfain]

Here is a coconut side dish that I like

Green beans with Coconut
•
• 1/2 cup finely grated unsweetened coconut* (1 1/2 oz)
• 1/3 cup water
• 1 lb green beans, trimmed
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seeds*
• 1 (1 1/2-inch) dried hot red chile, seeded and crumbled
• 1 Turkish bay leaf or 1/2 California
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation
Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
Cook beans in a 6-quart heavy pot of boiling salted water uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.

[chubbyalaskagriz]

That is the most unusual green bean preparations I've ever seen, jfain... and I bet it's delicious!

[jfain]

It is actually now that I think of it this might be one of the dishes I'm known for. people do request it. My husband is not best friends with green beans but he loves cocnut so they go down a lot better this way.

[tzimmerm]

As always, great recipes Mama!

[scubalaydee]

Coconut can be included in basically any dish you wish this is an acquired taste, coconut juice or grated coconut in the can does not have the same original flavor as a fresh coconut.
using freshly grated coconut place in a towel and squeeze the juice out then place in a pot with chicken breasts cut up in cubes, with rice, tomatoes, garlic, parsley onions, celery, scallions, butter, black pepper and a touch of soy sauce for color simmer until cooked using a low fire.