Coconut Macadamia Nut Shrimp w/Guava Sweet & Sour Glaze
Crunch coconut macadamia nut shrimp tossed in a decadent guava sweet and sour glaze.
1/2 lb. Large Shrimp
1/3 cup wondra flour (or all purpose flour)
3 eggs
1 cup shredded coconut
1 cup toasted Island Princess Hawaii macadamia nuts, crushed
1 1/2 cups panko
4 cups vegetable oil, for deep frying
Guava Sweet and Sour Sauce, recipe below
Guava Sweet & Sour Sauce:
1/2 cup ketchup
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons Aloha shoyu
1/2 cup granulated sugar
1/4 cup frozen guava concentrate
1 1/2 teaspoons minced garlic
1/4 teaspoon hot pepper sauce
1/4 cup pineapple juice
1/4 cup cornstarch mixed with
3 tablespoons water, for thickening
Shrimp
Shell and devein the shrimp and pat dry with paper towels. Put the flour in a shallow bowl. Beat the eggs in another shallow bowl. Mix the coconut flakes, macadamia nuts and bread crumbs together in a third bowl. Dust the shrimp with flour, shaking off excess, then dip them in beaten egg. Roll them in the coconut mixture. Let stand on a rack until all are breaded. Meanwhile, heat 2 1/2 to 3 inches of oil in a wok or a deep, heavy pot over medium-high heat until a deep-fry thermometer registers 365 degrees F. Fry the shrimp for about 3 minutes or until golden brown; drain on paper towels. Allow the oil to return to 365 degrees F before adding a new batch. toss or drizzle fried shrimp with guava sweet and sour sauce.
Guava Sweet & Sour Sauce:
In a medium saucepan, combine all ingredients, except cornstarch mixture. Blend well, bring to a boil, then add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened.
