Coconut-soy shrimp

Description

If you are a big fan of shrimp, this delicious dish will not leave you indifferent! The combination of a thin, sharp taste of soy sauce in the marinade, tender flesh of prawns, the coconut breading and a sweet sauce - that's a bright bouquet of tropical flavors and aromas that will not leave indifferent even the most sophisticated eater shrimp! A great appetizer!

Ingredients

Sauce

100 ml
Shrimp

20 piece
Vegetable oil

1 cup
Flour

1 cup
Water, carbonated

100 ml
Leavening agent

0.5 tsp
Chicken egg

1 piece
Coconut shavings

100 g
Jam apricot

2 Tbsp
Mustard

1 Tbsp
Lemon juice

1 Tbsp
Orange juice

2 Tbsp
Sesame

2 Tbsp
Coconut

1 piece

Cooking

Shrimp to defrost gradually in the refrigerator.

Shrimp net from chitin and removable intestinal wreaths. Ponytails leave.

Cover with the sauce for sushi and sashimi TM Kikkoman.

Periodically stir, leave to marinate for 30-40 minutes.

To prepare the batter, mix: 1 tablespoon soy sauce, ice, mineral, sparkling water, 1 egg. Add flour, baking powder and stir with a whisk until smooth with a few strokes. Whipping is not necessary.

Use for breading: flour, coconut, sesame seeds.

Dip the shrimp first in the flour,

Then in batter,

Then either coconut,

Or in sesame seeds.

Then put the shrimp on Board and put into the fridge for 40-60 minutes to let the breading "stronger" and didn't come off when roasting. This is important not to ignore!

To prepare the sauce, mix apricot jam, lemon juice, mustard, and orange juice. Proportions are approximate, see to your taste!

In a heated vegetable oil drop of chilled shrimp, fry until Golden brown 1 minute on each side. It is important not to overdry!

Put fried shrimp on a paper towel to remove excess oil.

For decoration you can use coconut shells.

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