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Chinese Recipe : Coconut Shrimp

This is an appetizer that will drive your taste buds wild. Your family and friends will love this excellent before meal treat.


  • 1 lb. Medium-Size Fresh Shrimp
  • 1/4 cup Flour
  • 1/2 tsp Salt
  • 1/2 tsp Dry Mustard
  • 1 Egg
  • 2 Tbsp Cream
  • 3/4 cup Flaked Coconut
  • 1/3 cup Bread Crumbs
  • 3 cups Vegetable Oil
Chinese Mustard Sauce:
  • 1/3 cup Dry Mustard
  • 1 Tbsp Honey
  • 2 Tsps Vinegar
  • 1/4 cup Cold Water


  1. Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper.
  2. Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook.
  3. Pour oil into medium-size saucepan to 2-inch depth. Heat to 350°F on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to
    drain. Keep warm in a slow oven (200°F) until all shrimp are
  4. Serve with Chinese Mustard Sauce (see below) and duck sauce.

Chinese Mustard Sauce:

Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.

Submitted by : Jamie

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Last Modified: 11/27/11.