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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 14 |
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a great blend -for this tempura,shrimp Ingredients:
coconut tempura shrimp |
1 cup of flour |
1/2 tsp baking powder |
1/2 cup cornstarch |
1 large egg, beaten |
1 cup pkg grated coconut 1/2 cup sweet and 1/2 cup plain |
1 cup ice cold beer |
salt |
1-2-or 3 pounds of large shrimp 13 to 16 count, peeled, deveined and tail on –( this recipte is really enough for 2 or 3 lbs of shrimp ) |
creole seasoning |
a large amount of bread crumbs with more creole mixed in put in a separate dish |
creole seasoning |
2 1/2 tablespoons paprika |
1 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
combine all ingredients thoroughly and store in an airtight jar or container. yields: about 2/3 cup |
Directions:
1. Preheat the deep fryer. In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut and beer. Mix well to make a smooth batter( if batter is not thick add more flour ). Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and then dip in the bread crumbs . Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. .
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