Coconut Shrimp With Katsu Dipping Sauce
Yield: 4 ServingsIngredients:
20 each Shrimp, 21/25 ct., peeled, deveined and butterflied 1 cup Flour pinch Salt 2-3 twists Fresh ground black pepper 2 each Eggs 1 oz. Water 1 tsp. Soy sauce 1 cup Panko crumbs 1/2 cup Coconut, shredded as needed Canola oil for fryingFor the Katsu Dipping Sauce:
1/4 cup Tomato ketchup 4 tsp. Rice wine or Saki 4 tsp. Rice wine vinegar 4 tsp. Soy sauce 4 tsp. Worcestershire sauce 4 tsp. Sugar 4 tsp. Yellow mustard 1/4 tsp. Ground allspice 1/8 tsp. Ground clove 1 each Garlic clove, mincedMethod:
Prepare Katsu Dipping Sauce by combining tomato ketchup, Saki, rice wine vinegar soy sauce Worcestershire sauce, sugar, yellow mustard, allspice ground clove and garlic in a bowl. Mix well and reserve under refrigeration until service. To prepare Coconut Shrimp, combine Panko crumbs and shredded coconut, reserve. Combine eggs, water and soy sauce in bowl and mix. Season flour with salt and pepper. Lightly dredge shrimp in seasoned flour, dip in egg mixture and coat with Panko crumb / coconut mixture. Heat cooking oil in a heavy deep-sided pan or skillet. Carefully add coated shrimp and cook until golden brown. Place on paper towels to drain. Arrange on a serving platter and serve with Katsu Dipping Sauce.
20 each Shrimp, 21/25 ct., peeled, deveined and butterflied 1 cup Flour pinch Salt 2-3 twists Fresh ground black pepper 2 each Eggs 1 oz. Water 1 tsp. Soy sauce 1 cup Panko crumbs 1/2 cup Coconut, shredded as needed Canola oil for fryingFor the Katsu Dipping Sauce:
1/4 cup Tomato ketchup 4 tsp. Rice wine or Saki 4 tsp. Rice wine vinegar 4 tsp. Soy sauce 4 tsp. Worcestershire sauce 4 tsp. Sugar 4 tsp. Yellow mustard 1/4 tsp. Ground allspice 1/8 tsp. Ground clove 1 each Garlic clove, mincedMethod:
Prepare Katsu Dipping Sauce by combining tomato ketchup, Saki, rice wine vinegar soy sauce Worcestershire sauce, sugar, yellow mustard, allspice ground clove and garlic in a bowl. Mix well and reserve under refrigeration until service. To prepare Coconut Shrimp, combine Panko crumbs and shredded coconut, reserve. Combine eggs, water and soy sauce in bowl and mix. Season flour with salt and pepper. Lightly dredge shrimp in seasoned flour, dip in egg mixture and coat with Panko crumb / coconut mixture. Heat cooking oil in a heavy deep-sided pan or skillet. Carefully add coated shrimp and cook until golden brown. Place on paper towels to drain. Arrange on a serving platter and serve with Katsu Dipping Sauce.
