Coconut Shrimp

Name: Coconut Shrimp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3 serving(s)
Ingredients: 8 cups canola oil, for frying; 1 egg roll wrap; 3 ounces crabmeat, lump type; 3 ounces wakame seaweed; 3 large shrimp, peeled and deveined; 1 egg, beaten; 3 ounces all-purpose flour; 3 ounces Japanese-style bread crumbs (panko); 3 ounces shredded coconut; 1 tablespoon sesame seeds; wooden skewer; sweet and sour sauce, for dipping; mango chutney, for dipping

Submitted by Chef - Adxy

"Variation of the Haru-maki with a tropical touch"

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Ready In:: 25mins
Ingredients:: 13
Serves:: 3

ingredients

8 cups canola oil, for frying
1 egg roll wrap
3 ounces crabmeat, lump type
3 ounces wakame seaweed
3 large shrimp, peeled and deveined
1 egg, beaten
3 ounces all-purpose flour
3 ounces Japanese-style bread crumbs (panko)
3 ounces shredded coconut
1 tablespoon sesame seeds
wooden skewer
sweet and sour sauce, for dipping
mango chutney, for dipping

directions

Use a large Dutch oven or heavy bottomed pot, and heat the oil to 325 degrees F.
Cut the eggroll paper into 1 1/2-inch wide strips.
Lay the eggroll wrapper strips on a cutting board.
Top with 1-ounce each of crabmeat and seaweed salad.
Place each shrimp on a wooden skewer and lay on the filled wrapper.
Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash.
Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs.
Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes.
Serve with sweet and sour sauce and mango chutney for dipping.