Coconut Shrimp Lollypops With Apricot Ginger Dippi... |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Don't go to the skanky Outback Steakhouse for their crappy, greasy coconut shrimp... make them 100 times better yourself at home! These are fun, really yummy appetizers for any casual party. Ingredients:
apricot-ginger dipping sauce |
1/2 cup apricot jam |
1 tablespoon freshly grated ginger |
1 tablespoon dijon mustard |
1 jalapeño pepper, seeds discarded, minced |
2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice |
coconut shrimp |
2 cups sweetened shredded coconut |
1 cup all-purpose flour |
1/2 cup beer |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cayenne pepper |
1 egg |
12 shrimp (16 to 20 count) shelled and deveined (wild gulf prawns taste the best!) |
12 bamboo skewers. approximately 5 inches |
3 to 5 cups peanut oil or canola oil |
Directions:
1. Place all apricot dipping sauce ingredients in a blender and blend until smooth. Set aside.
2. In a large bowl, combine flour, beer, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
3. Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
4. Pour oil into a small, tall pot until it is 3 inches deep (I use a small fryer so in that case, fill oil up to line). Heat oil until it reaches 350 degrees F.
5. While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire lollypop is covered in coconut shreds.
6. When oil is ready, submerge 6 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
7. Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce.
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