Goong Nam Pla Wan(Roasted Coconut Shrimp)
Monday, 26 May 2008
Foo Swasdee at Texas Food Research, Inc. developed this recipe to complement the "unique" flavors of the salsa. Serve this as an entree or as a tasty appetizer.
At a glance
- 1 cup all-purpose flour
- ½ tablespoon baking powder
- 3/4 teaspoon Satay's Original South China Seas Seasoning-Garlic/Cilantro
- 1/4 cup dried, unsweetened coconut flakes
- 3 cups vegetable oil, canola preferred
- 20 jumbo shrimp, peeled, deveined, and butterflied
- 5 pineapple rings, either canned or fresh, quartered
- 1/4 cup SATAY THAI ROASTED COCONUT SALSA, for dipping
- Garnish: Lettuce leaves, carrot slices, chopped cilantro, and sliced cucumber
Combine the first four ingredients to form a batter.
Heat the oil in a frying pan over medium heat to 370° F.
Coat the shrimp with the batter and fry in the oil until golden brown.
Remove the shrimp, drain, and blot off any excess oil with a paper towel.
Coat the pineapple in the batter and fry in the oil until golden brown.
Remove the pineapple, drain, and blot off any excess oil with a paper towel.
Arrange the fried shrimp and pineapple on a serving platter and garnish with the lettuce, carrot, cilantro, and cucumber. Serve the shrimp with the Satay Thai Roasted Coconut Salsa for dipping.