Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
- Pierce the soft eye of the coconut and drain the coconut water. Reserve.
- Crack coconut in 1/2 using the back of a cleaver.
- Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
- Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
- In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
- Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
- Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
- While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
- When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
- Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Georgia Piper
[email protected]I've tried this recipe several times and it never disappoints. The shrimp are always cooked perfectly and the dipping sauce is to die for.
Khozibai Altinbek
[email protected]I made these coconut shrimp lollypops for my kids and they loved them! They're the perfect finger food for a party or a snack.
Reginald Watts
[email protected]These coconut shrimp lollypops were a bit bland. I think I'll add some additional spices to the coating next time.
Ahmed Hannatu
[email protected]I followed the recipe exactly and the shrimp turned out perfectly. The coconut coating was crispy and the shrimp were cooked through. The dipping sauce was also delicious.
Jerome Stewart
[email protected]These coconut shrimp lollypops were a bit too greasy for my liking. I think I'll try baking them instead of frying them next time.
Robina Chauke
[email protected]I've made this recipe several times and it always turns out great. The shrimp are crispy and flavorful, and the dipping sauce is the perfect complement.
Khan Jani
[email protected]These coconut shrimp lollypops were a bit too sweet for my taste, but they were still good. The dipping sauce was excellent, though.
Lolitha Harsha
[email protected]I tried this recipe for the first time last night and it turned out great! The shrimp were cooked perfectly and the sauce was delicious. I will definitely be making this again.
MD jony Khan
[email protected]These coconut shrimp lollypops are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Ibad Ahmed Khan
[email protected]I made these shrimp lollypops for a party and they were gone in minutes! Everyone loved the crispy coconut coating and the flavorful dipping sauce.
Dineo Mofokeng
[email protected]Coconut shrimp lollypops with apricot ginger dipping sauce were a hit with my family. The sauce was especially delicious, with a perfect balance of sweet and tangy flavors.