Coconut & Macadamia Crusted Shrimp
This Coconut & Macadamia Crusted Shrimp recipe provided compliments of Chef Craig Erickson, Sea House Restaurant & Napilikai Beach Resort Maui.
Jumbo Shrimp, peeled, deveined tail on 12 ea
**Panko Bread Crumbs 4 Cups
Shredded Coconut 1 Cup
Macadamia Nuts diced 1 Cup
**Tempura Flour 2 Cups
Cold Water ¾ Cup
Flour 2 Cups
Canola oil 2 Qt
For the Sauce
**Sweet Chili Sauce 8 oz
Honey 2 oz
**Sushi Vinegar 2 oz
Olive oil 2 oz
Being careful to leave the tails on the shrimp, peel the small piece of shell from just below the two tail sections. Butterfly the shrimp down the back without cutting all the way through. Lay the shrimp as flat as possible on a cutting board with the cut side up. Score the shrimp in a criss-cross pattern, 4 cuts in each direction being careful not to cut all the way through.
Prepare the crust by putting the coconut, macadamia and panko in a food processor and pulsing until blended thoroughly and
the nuts are broken down slightly. Place this mixture in a 9X13 baking pan.
Place the all-purpose flour in a baking dish as well. Mix the Tempura flour with the cold water to make a consistency similar to crepe batter.
To bread the shrimp
Set up a station with the shrimp first then the all-purpose flour, tempura batter, macadamia coconut crust and a pan for the finished shrimp. Dredge the shrimp in flour then dip it in the tempura batter and lay against the side of the pan to drain some of the liquid off. Then place the shrimp in the macadamia mixture and cover with more mixture then push down with enough force to spread out the shrimp but not break it apart. Place in a dry pan and reserve.
To fry the shrimp
Place the canola oil in a large stock pot being sure there is at least 2” of oil in the bottom and at least 4” from the top. Heat the oil to 350 degrees, generally medium high. When the oil is hot add the shrimp being sure not to crowd them, you may need to turn them over after 45 seconds of frying to be sure they are cooked evenly. Remove from the oil and place on a paper towel to drain the oil.
To make the sauce
Place the sweet chili sauce, honey & sushi vinegar in a blender and process on high. Drizzle in the olive oil and reserve for service.
The shrimp can be cut in half for a cocktail party and served with a diced fruit salsa along with the Thai chili sauce.
**These items should be available in the Asian aisle of most grocery stores.
Aloha from Napili Kai Beach Resort