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Instructions |
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Heat one inch oil in large saute/frying pan to 360 degrees. Whisk together coconut milk, preserves, 4 tablespoons cornstarch and Worcestershire sauces in bowl. Combine coconut and panko in another bowl.
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Toss shrimp with 1/4 cup cornstarch; shake off excess. Dip shrimp into coconut milk mixture, then dredge in panko mixture. Drop shrimp one at a time into hot oil and fry in batches until golden, about 3 minutes. Transfer shrimp to paper towel-lined plate
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SAUCE- Melt pineapple preserves in small skillet over medium low heat. Whisk in next 4 ingredients and cook one minute. Remove sauce from heat and season with salt.
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Suggestions |
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Wonderful and simple to make!
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Originally Submitted
3/25/2012
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