Ingredients
1 lb shrimp, shelled & deveined
8 oz shredded coconut
1 egg
3/4 cup milk
1/4 cup light brown sugar (firmly packed)
1 1/4 cup all-purpose flour
3 cup vegetable oil, for frying
Directions
Cut each shrimp in half lengthwise. Place the shredded coconut in a
shallow bowl. Prepare the batter. In a small bowl, combine the egg,
milk and sugar, beating until well blended. Gradually work in the
flour, beating with a rotary mixer until smooth. Pour 1 inch of oil
into the pan and heat it to 375F. Dip each shrimp half in the egg
mixture, then in the coconut(it should be thoroughly coated), then
fry in hot oil for 5 minutes, or until golden brown. The shrimp can
be reheated in a 350 F oven for 5 minutes: they should be served hot.
The best shrimp to use for this recipe are mediums, which come 20 to
a pound. The shrimp can be fried in wok, a deep saucepan, or an
electric frying pan.
Temperature(s): HOT Effort: EASY Time: 00:20 Source: CHRISTINE LEE'S
Comments: THUNDER BIRD MOTEL, COLLINS AVE. Comments: MIAMI BEVERAGE:
TEA
Servings: 6 servings
Coconut Shrimp B1 Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood; Shrimp
The History of Recipes
Written cooking instructions as a concept can be found far back into history, in truth as far back as the early Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old records were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As our culinary historical trip moves to more modern times we find two interesting recipe books dating from the 1300s ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is served today, but rather recipes for the types of food prepared by the chefs of the upper classes of the time. Over the following few centuries, the powerful and rich houses tried to offer the most exotic banquets, and consequentially chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cook books were starting to become popular due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Coconut Shrimp B1 recipe.
