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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
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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.