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!
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
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.