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COMMENT:
Coconut batters are all the rage these days. And it is also about
that time of year when you see venders selling Satsumas on every
corner. Here is a great recipe for coconut shrimp with a dipping
sauce that uses South Louisiana’s favorite citrus fruits.
INGREDIENTS FOR COCONUT SHRIMP:
- 3 dozen large shrimp, peeled and de-veined (tail on)
- 2 egg yolks
- 2 cups ice water
- 2 cups rice flour
- 2 cups sweetened coconut, shredded
- Oil for frying
INGREDIENTS FOR SATSUMA SWEET AND SOUR SAUCE:
- 1 tbsp vegetable oil
- 2 tbsp red onion, minced
- 2 tbsp carrot, minced
- 1 clove garlic, minced
- 1 tbsp ginger, minced
- ½ tsp Serrano chilies, minced
- ¼ cup pineapple, crushed
- 2 cups pineapple juice
- 6 satsumas, juiced
- 2 Meyer lemons, zested and juiced
- 3 cups sugar
- 2 tsp cornstarch
- Salt and black pepper
METHOD:
To make the dipping sauce, heat oil in a large saucepan. Sauté
the onions, carrot, garlic, ginger, and chilies until soft, about
5 minutes. Add the pineapple, juices, lemon zest and sugar. Bring
to a boil and reduce heat to simmer. Simmer for about 10 minutes.
In a small bowl mix cornstarch and a small amount of water to make
a paste. Add the cornstarch slurry to the sauce and stir until thickened.
Serve warm or at room temperature. To cook the shrimp, heat oil
in deep fat fryer or frying pan to 375 degrees using an oil thermometer.
Mix egg yolk, water, rice flour and coconut in a mixing bowl. Dip
shrimp into batter and fry until batter is golden brown, about 3-5
minutes.
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