Coconut Shrimp with Pawpaw Yuzu Coulis
Recipe Courtesy of Richard Jallet, Executive Chef, Baltimore (Md.) Country Club
Ingredients
- For pawpaw yuzu coulis
- pawpaw - 16 ozs., cleaned
- yuzu juice - 4 ozs.
- salt - to taste
- sugar - to taste
- For shrimp
- 8/12 shrimp - 4 ea.
- all purpose flour - 2 Tbsps.
- salt - as needed
- pepper - as needed
- egg - 1 ea., beaten
- water - 1 tsp.
- panko - 2 Tbsps.
- shredded coconut - 2 Tbsps.
Instructions
Procedure:
-
For Coulis: Purée pawpaw and yuzu juice on high speed until smooth. Season with salt and sugar to taste, depending on the ripeness of the fruit, then pass through chinois.
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For Shrimp: Peel, devein, and butterfly shrimp.
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Season flour with salt and pepper.
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Combine egg and water.
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Combine panko and shredded coconut.
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Dredge the shrimp in the flour and remove any excess.
-
Dip in egg wash and remove any excess.
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Press the shrimp into the bread crumb/coconut as the final coating.
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Fry at 350°F until golden brown and cooked through.
