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Ingredient
Shrimp And Coconut Egg Rolls
Introduce
Chef :
Taylor Topp ComachoShrimp And Coconut Egg Rolls
Something fun and different to get your appetite going. To counter and compliment the sweetness, I suggest a salty or hot sauce to dip in. Just pick your favorites and enjoy!
Ingredient
Food ration :
6 servingsCooking time :
1 hour 30 mins
1/3 cup
shredded coconut
1/2 cup
panko breadcrumbs
1 large
egg, beaten
1/2 tsp
fresh grated ginger
1/4 cup
pineapple preserves
3 tsp
soy sauce
1/4 tsp
sesame oil
1/4 tsp
salt
1 1/2 tsp
cornstarch
Cooking instructions
* Step 1
Chop up into medium chop the cleaned shrimp.
* Step 2
In a large bowl add soy sauce, ginger, preserves, sesame oil, salt and cornstarch. Mix together well. Add shrimp. Mix again. Cover and refrigerate 1 hour.
* Step 3
Start heating your oil in a large pot or deep fryer to 350°F.
* Step 4
Get three plates ready in an assembly line fashion.
* Step 5
First plate add beaten egg. Second add panko and coconut. Third leave for finished egg rolls.
* Step 6
Take a small amount of filling and place it at top of egg roll wrapper. Roll over once and with some water, wet all exposed edges.
* Step 7
Fold in the edges as seen in photo. Continue then to roll to end. Lay finished roll to the side, seam side down.
* Step 8
Finish same technique with other five rolls.
* Step 9
Dip finished egg roll in egg, then in crumb mixture to coat thoroughly. Repeat until all are coated.
* Step 10
Fry until a light golden brown. Drain on paper towels.
* Step 11
Serve these with a plain soy sauce or sauce with some heat to dip with. It compliments the sweetness.
* Step 12
Recipe by taylor68too.
Note: if there is a photo you can click to enlarge it
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