Hawaiian Butterflied Coconut Shrimps Recipe

Serves/Makes: 4

Ingredients:

• 1 pound fresh shrimps
• Canola oil (for deep frying)
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons coconut cream
• 3/4 cup coconut, flaked
• 1/3 cup packaged bread crumbs
• Chinese Mustard Sauce (see the recipe below)

How to cook Hawaiian Butterflied Coconut Shrimps:

• Shell and devein shrimps, leaving tails on. Slit shrimps with sharp knife along curved side, cutting almost through.
• Pour oil 2 inches deep into saucepan. Heat to 350°F (180°C).
• While oil is heating, combine flour, salt, and dry mustard in a small bowl, beat egg and cream of coconut. In a third bowl combine coconut and bread crumbs.
• Dip shrimp in flour mixture, then in egg mixture, then in crumb mixture, coating well. Refrigerate until ready to cook.
• When oil is hot, fry shrimps a few at a time, turning once, for 2 minutes or until golden.
• Remove with slotted spoon. Drain on paper toweling.
• Serve the Hawaiian Butterflied Coconut Shrimp hot with Chinese Mustard Sauce.

Chinese Mustard Sauce Recipe

Chinese Mustard Sauce Ingredients:

• 1/3 cup dry mustard
• 1 tablespoon honey
• 2 teaspoons vinegar
• 1/4 cup water, cold
• Pinch of turmeric

How to cook Chinese Mustard Sauce:

• Mix mustard, honey, vinegar, and water until well blended.
• Add turmeric for added yellow color.

Note:
The Hawaiian Butterflied Coconut Shrimps recipe very easy to prepare and so good!

This recipe for Hawaiian Butterflied Coconut Shrimps serves/makes: 4

The Hawaiian Butterflied Coconut Shrimps recipe is adopted from Hawaii Cooking with Aloha by Elvira Monroe.

Main Ingredient: Shrimp
Preparation Method: Deep Fried 
Cuisine: American