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Home| Recipes | Seafood | Tempura Coconut Shrimp
Tempura Coconut Shrimp
Tempura Coconut ShrimpTempura Coconut Shrimp

Copyright, 1999, Ming Tsai, All Rights Reserved

1 cup rice flour
1 quart soda water
1/2 cup fresh coconut flakes (unsweetened)
1 pound shrimp (U-15)

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:

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

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