Preparation:
butterfly shrimp place beaten eggs in a shallow dish or pie pan combine flour and coconut in separate shallow dishes or pie pans combine tempura mix and water-mix to desired consistency dredge shrimp in the flour, patting firmly with your hands to remove all the excess dip into eggs, allowing the excess to drip off dip into tempura batter, allowing the excess to drip off coat evenly with the shredded coconut arrange coated shrimp on a parchment-lined baking pan bake @ 350 degrees for 35-40 minutes, until golden or, heat oil to 370 degrees-fry until golden-drain well arrange onto a serving platter garnish as desired serve hot or warm |
