Coconut Shrimp Pancakes With Fresh Herbs Recipes

Steps:

• Whisk chickpea flour, coconut milk, eggs, 1/2 tsp. salt, and 1/2 tsp. turmeric in a medium bowl until smooth; set aside.
• Place bacon in a large nonstick skillet. Heat over medium and cook until fat is rendered and bacon is beginning to crisp, 1-2 minutes.
• Season shrimp with remaining 1/2 tsp. salt and 1/4 tsp. turmeric, then add to bacon in skillet. Continue to cook, stirring often, until shrimp is opaque and bacon is crisp, about 5 minutes. Transfer to a large bowl and toss with scallions. Wipe out skillet.
• Heat 1 tsp. oil in same skillet over medium-high. Add one-quarter of shrimp mixture and shake to distribute in an even layer. Once sizzling, pour 1/2 cup pancake batter over shrimp mixture, being careful not to tilt pan to shift the even layer of shrimp mixture. Cover and cook one minute, then uncover and continue to cook until bottom of pancake is golden-brown and center is fully set, 2-3 minutes more. Carefully slide onto a plate. Repeat with remaining oil, shrimp mixture, and batter to make 3 more pancakes.
• Top pancakes with mung bean sprouts and herbs. Drizzle with chili oil, if using, and serve with lime wedges alongside.

Steps:

• Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
• Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• Mix beer, egg, milk, flour, salt, sugar and baking powder.
• Dredge shrimp in batter mixture then redip a second time. Roll in coconut then let rest about 10 minutes.
• Heat oil and deep fry until golden.

Steps:

• In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper., Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.

Steps:

• Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.

Steps:

• Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
• Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
• Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
• Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
• Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
• Serve immediately with dip.

Steps:

• Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
• Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
• Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
• Serve over rice, with remaining cilantro and lime wedges on the side.

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Steps:

• Shell and devein shrimp. Wash them thoroughly, and set aside.
• Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
• Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.