Monday, June 27, 2011
Crispy Coconut Shrimp and the Noble Elephant
There used to be a Thai restaurant near by that served the B.E.S.T. Coconut Shrimp E.V.E.R.
One evening when we simply had to have it...we arrived at the establishment only to find it had CLOSED. No note, no explanation, no, "We've Moved to a Larger Location..." ...there was nothing.
Nada. Zilch. They just up...and vanished....
I recall peering through the dark window that fateful night, hands cuffed tightly around my eyes.
There was a porcelain elephant sitting on a piece of beautiful red silk ~ ~ ~ he was familiar.
I remembered the elephant from previous visits...back then he seemed happy...proud...like he was honored to be there...
but on this particular night the Noble Elephant was different...he was pensive...he was sad ...and so...
I never did learn what happened to our Thai Restaurant (or the elephant for that matter) ...but what I did learn was how to make a Crispy Coconut Shrimp. Serve them with a side of Sweet Chili Sauce...and watch them disappear!
Crispy Coconut Shrimp
almost completely adapted from this Coconut Shrimp recipe on epicurious.com
18-20 large shrimp, peeled and deveined but keeping the tail intact
3/4 cup Panko Crumbs
3/4 cup unsweetened shredded coconut
Zest from one medium lime
pinch of salt and pepper
2 eggs, lightly beaten
pinch of brown sugar
In a shallow bowl, place your panko, coconut, lime zest, salt and pepper.
Take your shrimp, one at a time and dredge them in the egg and then into your breading. Coat them well.
Place breaded shrimp on a clean, flat dish.
Heat your oil to 360 degrees. Fry Coconut Shrimp in batches until browned. Ours take about 1 minute and 30 seconds.
Drain the shrimp on a brown paper bag. Sprinkle with just a touch of brown sugar and then plate and serve with a Sweet Chili Sauce.