Coconut Shrimp Lollypops With Apricot Ginger Dipping Sauce
From luisascatering 16 years ago
- 5 minutes to make
- Serves 4
Don't go to the skanky "Outback Steakhouse" for their crappy, greasy coconut shrimp... make them 100 times better yourself at home! These are fun, really yummy appetizers for any casual party.
Ingredients
- apricot-Ginger Dipping Sauce: shopping list
- 1/2 cup apricot jam shopping list
- 1 tablespoon freshly grated ginger shopping list
- 1 tablespoon Dijon mustard shopping list
- 1 jalapeño pepper, seeds discarded, minced shopping list
- 2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice shopping list
- Coconut Shrimp: shopping list
- 2 cups sweetened shredded coconut shopping list
- 1 cup all-purpose flour shopping list
- 1/2 cup beer shopping list
- 3/4 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 egg shopping list
- 12 shrimp (16 to 20 count) shelled and deveined (wild gulf prawns taste the best!) shopping list
- 12 bamboo skewers. approximately 5 inches shopping list
- 3 to 5 cups peanut oil or canola oil shopping list
How to make it
- Place all apricot dipping sauce ingredients in a blender and blend until smooth. Set aside.
- In a large bowl, combine flour, beer, 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 (I use a small fryer so in that case, fill oil up to line). Heat oil until it reaches 350 degrees F.
- 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 6 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.
The Rating
Reviewed by 2 people-
I love that dipping sauce Luisa five forks just for that. I am printing this one for a later date. I am starting to get a log jam of your recipes to try.First I will make the Aztec soup recipe.
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in loved it
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I agree with you, I would never go to the Outback restaurant(I hate franchise restaurants, anyway)! Especially with this recipe at hand!
elgab89
in Toronto loved it
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