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Recipes from Our Restaurant Chefs |
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Recipes from Our Restaurant Chefs |
| Tempura Style Coconut Jumbo Shrimp | |
| (serves 6-8) | |
| from the former Billy Quon's in Monterey, California | |
| Tempura Batter: | |
| 2 eggs | |
| 1/2 cup milk | |
| 1/2 cup all-purpose flour | |
| Whisk together eggs and milk. Slowly add flour until batter is slightly thick. Chill until ready to use. | |
| Sauce: | |
| 1/4 cup pineapple, diced | 1/2 cup onion, diced |
| 1 jalapeno pepper, minced | 1/2 cup pineapple juice |
| 2 T. brown sugar | |
| In a sauce pan, saute onion until translucent. Add pineapple, jalapeno and brown sugar. Cook for 1-2 min. Add pineapple juice and simmer for 10-15 min. or until sauce coats the spoon. | |
| Prawns: | |
| 4 doz. shrimp (16-20 lb size) | |
| 1 coconut, unsweetened & shredded | |
| 1 cup all-purpose flour | |
| Peanut Oil | |
| 3 10" bamboo skewers per guest | |
| Method: | |
| Butterfly shrimp and place 2 on each 10" bamboo skewer. Dust with flour, coat with tempura batter, sprinkle generously with coconut, and deep fry until golden brown. Arrange on platter with dipping sauce in a ramekin. | |
