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| INGREDIENTS |
|
4
SERVINGS |
| 20
each |
shrimp 16/20 size, peeled, deveined, tail on |
| 1
cup |
flour |
| 1
1/ 4 cup |
flaked coconut |
| 1
1/4 cup |
panko breadcrumbs |
| as
needed |
vegetable oil for frying |
| 4
slices |
fresh
pineapple, grilled
|
| For
the Tempura Batter: (Kitchen Basics) |
| 3/4
cup |
|
flour |
| 1/2
cup |
rice flour |
| 1
each |
egg |
| 1
cup |
ice water
|
| For
the Dijon Honey Dipping Sauce: |
| 1/3
cup |
|
dijon
mustard |
| 1/3
cup |
salad
mustard |
| 1/2
cup |
mayonnaise |
| 1/4
cup |
honey |
| 1
tsp. |
fresh
parsley, chopped |
| 1
tsp. |
chives,
minced
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| METHOD |
| 1. |
Prepare Dijon Honey Sauce by combining ingredients and mixing well. Reserve. Grill pineapple slices and reserve. Prepare tempura batter by combining ingredients in a mixing bowl. Mix until batter is smooth. Combine coconut and Panko crumbs. |
| 2. |
Bread shrimp by dredging lightly in flour then dipping in tempura batter. Gently roll battered shrimp in coconut / Panko mixture. Fry shrimp in oil until golden brown. Remove and place on paper towels to drain. Place grilled pineapple on serving plates or platter. Arrange coconut shrimp and drizzle with Dijon Honey Sauce. Serve with additional dipping sauce. |
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