From: Executive chef Chandon Clenard, Pacific Catch, San Francisco. Yield: 10 servings. Coconut Batter: ½ cup all-purpose flour 1 cup rice flour ¼ tsp. kosher salt 1 Tbsp. sugar 1½ cups cold water ½ cup canned coconut milk 1 whole egg Seasoned Flour: 4 cups all-purpose flour 2 Tbsp. kosher salt ½ tsp. cayenne 2 tsp. granulated garlic powder 1 tsp. ground white pepper Five-Spice Coconut Mix: 3 cups dried unsweetened coconut, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.