Shrimp And Coconut Egg Rolls
Shrimp And Coconut Egg Rolls

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shrimp and coconut egg rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Third leave for finished egg rolls. Take a small amount of filling and place it at top of egg roll wrapper. Fry the breaded shrimp in hot oil until the coconut flakes are golden bown. Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off.

Shrimp And Coconut Egg Rolls is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Shrimp And Coconut Egg Rolls is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook shrimp and coconut egg rolls using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Shrimp And Coconut Egg Rolls:
  1. Take assembly
  2. Take egg roll wrappers
  3. Make ready vegetable oil, enough to deep fry
  4. Get shredded coconut
  5. Get panko breadcrumbs
  6. Get egg, beaten
  7. Get filling
  8. Take shrimp, shelled, tail off and deveined
  9. Make ready fresh grated ginger
  10. Take pineapple preserves
  11. Make ready soy sauce
  12. Prepare sesame oil
  13. Make ready salt
  14. Make ready cornstarch

Ingredients of Shrimp And Coconut Egg Rolls. In a bowl, whisk beer, egg, milk, flour, baking powder, and salt. Dip peeled, headless shrimp in the batter. Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.

Instructions to make Shrimp And Coconut Egg Rolls:
  1. Chop up into medium chop the cleaned shrimp.
  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.
  3. Start heating your oil in a large pot or deep fryer to 350°F.
  4. Get three plates ready in an assembly line fashion.
  5. First plate add beaten egg. Second add panko and coconut. Third leave for finished egg rolls.
  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.
  7. Fold in the edges as seen in photo. Continue then to roll to end. Lay finished roll to the side, seam side down.
  8. Finish same technique with other five rolls.
  9. Dip finished egg roll in egg, then in crumb mixture to coat thoroughly. Repeat until all are coated.
  10. Fry until a light golden brown. Drain on paper towels.
  11. Serve these with a plain soy sauce or sauce with some heat to dip with. It compliments the sweetness.
  12. Recipe by taylor68too.

Dip peeled, headless shrimp in the batter. Fry the breaded shrimp in hot oil until the coconut flakes are golden bown. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.

So that is going to wrap this up for this exceptional food shrimp and coconut egg rolls recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!