วันเสาร์ที่ 31 มีนาคม พ.ศ. 2555

Outback Steakhouse Coconut Shrimp

1 c flat beer
1 c self-rising flour
2 c sweetened coconut flakes --
: [7 ounce package]
2 TB sugar
1/2 ts salt
12 jumbo shrimp
: paprika
: Marmalade sauce for dipping
2 ts stoneground mustard ***
1 ts prepared horseradish
: ds salt
1/2 c orange marmalade
*** Stone-ground mustard with whole-grain mustard seed. For the
batter, use an electric mixer to combine the beer, flour, 1/2 cup
coconut flakes, sugar, and salt in a medium sized bowl. Mix well,
then cover and refrigerate at least 1 hour. Prepare your mamalade
sauce by combining all four ingredients in a small bowl. Cover and
refrigerate this for at least 1 hour as well. Prepare the shrimp by
deveining and peeling off the shell back to the tail. Leave the last
segment of the shell plus the tailfins as a handle. When the batter
is ready, preheat oil in a deep pot or deep fryer to about 350. Use
enough oil to completely cover the shrimp. Pour the remainder of the
coconut into a shallow bowl. Be sure the shrimp is dry before
battering. Sprinkle each shrimp lightly with paprika before the next
step. Dip one shrimp at a time into the batter, coating generously.
Drop the battered shrimp into the coconut and roll it around so that
it is well coated. Fry 4 shrimp at a time for 2-3 minutes or until
the shrimp become golden brown. You may have to flip the shrimp over
halfway through cooking time. Drain on paper towels briefly before
serving with marmalade sauce on the side.

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