Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Roman DePeralta's (Kolohe Kai) Coconut Shrimp

Thanks to Mom & Dad DePeralta (Roman's Parents) for teaching Roman how to make all of these wonderful pupu dishes including this amazing coconut shrimp!  Roman is lucky to have such a loving and supportive ohana!  I have had the pleasue of working with Roman's Mom and hope to meet soon!

Posted By: As Seen on OC16
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 0 people have saved this recipe

Print   Add to Printer129 Times Printed

Prep Time: 15 | Cook Time: 10 | Ready In: 25
Ingredients: Print   Add to cart
US Metric

2 lbs. deveined and cleaned shrimp

1 10oz box Tempura Batter Mix 

2 6oz package Panko

7 oz. coconut flakes

1 cup Mochiko Flour


Sweet Chili dipping sauce

Cooking Process:

Mix tempura batter mix according to box instructions.  In separate bowl mix Panko with coconut flakes  Take one clean shrimp at a time.   Dust with Mochiko Flour, then shake off excess, then Dip in tempura batter  Let some of the batter drip off,  then roll shrimp into Panko/coconut mixture.   Fry in hot oil in a wok till lightly golden brown.  When brown place on paper towels to drain excess oil.