Coconut Shrimp with Dipping Sauce
12 colossal shrimp (10 shrimp to the pound), peeled and butterflied
2 C. sweetened long-grain coconut
1/4 C. Japanese bread crumbs (panko)
1 C. flour
2 eggs, whipped
Combine coconut and bread crumbs in a shallow dish. Put flour and eggs in separate, shallow dishes.
Dip shrimp first in flour, then egg mixture, then bread crumb-coconut mix, coating well with each element.
Place shrimp, no more than three at a time, into deep fat that has been brought to 350 degrees in a deep-fat fryer.
When shrimp begin to turn a golden color, about 4 minutes, remove from fryer and drain.
Servings: 6 (two shrimp per person as an appetizer).