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.

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.

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

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

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