Indonesian Coco-Shrimp Fritters

Food Service Search Staff

INGREDIENTS:8 lbs. batter (1 gal.), prepared (recipe follows)
1 lb., 8 oz. shrimp, cooked, chopped
12 oz. coconut, sweetened, shredded as needed, oil for frying

Batter:
16 lbs. (2 gal.) prepared Potato Pearls®
4 lbs. (1 gal.) dry tempura mix
2 lbs. scallion greens, thinly sliced
4 lbs. pasteurized whole eggs (or 32 whole eggs, beaten)
¼ cup salt
1 ½ Tbsp. crushed red pepper flakesDIRECTIONS:For batter: Combine batter ingredients in a large bowl and mix well. Yield: 3 gallons of batter. The batter will hold, refrigerated and covered, for up to 2 days. Stir well before using.

For fritters: Combine batter with shrimp and coconut. Mix well. Drop mixture from a rounded tablespoon into preheated 350°F oil . Cook until fritters are golden brown on all sides, about 3 minutes. Fritters can be held, covered, at 140°F for up to 30 minutes.SERVINGS:48 portionsPHOTO CREDIT:Photo Credit: BASIC AMERICAN FOODS