Behind the Recipes
Coconut Shrimp by Chef Craig Koketsu
Makes 4-6 servings
INGREDIENTS:
1/2 lb. raw shrimp, peeled and deveined
2 tbsp. ginger, finely chopped
2 tbsp. garlic, finely chopped
1/4 cup scallions, finely chopped
1/4 tsp. cayenne
1 tsp. sugar
1 1/2 tsp. salt
1/2 cup unsweetened shredded coconut
1 box kataifi
Oil for frying
PREPARATION:
1. Place all ingredients except for the coconut in a food processor.
2. Pulse ingredients until they come together, resembling a course chop. (Do not over process ingredients--mixture should not be a puree, you should be able to see chunks of shrimp).
3. Transfer mixture to a mixing bowl and fold in coconut.
4. Transfer mixture to a piping bag and refrigerate for 1 hour.
5. When mixture is chilled, pipe out 1/2 inch diameter "logs" that are approximately 2 1/2 inches long.
6. Unwrap the kataifi and cut into 10 inch lengths.
7. Using a small bunch of the kataifi, gently roll up the shrimp paste logs so they are completely covered by the dough.
8. Fry coconut shrimp in 350 degree oil until golden brown and then drain on paper towels. Serve immediately.
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