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, ...
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