Coconut Shrimp with Plum Sauce

RH Staff

Yield: 24 servings.

as needed, Kikkoman Tempura Batter Mix
2 lb. Kikkoman Panko Japanese Style Bread Crumbs
1 lb. unsweetened shredded coconut
96 shelled, deveined shrimp (20-24 count)
as needed, oil for deep-frying
4-1/2 cups Kikkoman Plum Sauce

Mix tempura batter mix with ice water according to package directions. Combine panko and coconut.

For each serving, to order: Dip 4 shrimp in tempura batter, then dip in panko mixture. Deep-fry in hot (375°F) oil about 4 minutes, or until golden brown. Drain on paper towels. Serve immediately with 3 Tbsp. Kikkoman Plum Sauce on the side.

Photo Credit - Kikkoman