<strong>Coconut Shrimp With Raspberry Cocktail Sauce - September 16, 2005<strong>
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Coconut Shrimp With Raspberry Cocktail Sauce - September 16, 2005

Executive Chef Larry Walker - Hilton Wichita Airport
"Cooking with KAKE" - Recipe of the Week
Ingredients:

  • 5 Lb. 16-20 Count Shrimp

  • 1 Qt. Tempura Batter

  • 16 Oz. Shredded Coconut
Directions:

  1. Peel and devein shrimp.

  2. Butterfly shrimp, dip shrimp into tempura batter following directions per tempura batter recipe then press into coconut.

  3. Deep fry at 325 degrees for approximately 3 minutes.


Raspberry Cocktail Sauce

  • 1 Ea. Melba Sauce or Currant Jelly (12 oz.)

  • 4 Oz. Horseradish (prepared)

  • 2 Oz. Lemon Juice

  • 2 Oz. Worcestershire Sauce

  • 1 Tbsp. Black Pepper, ground



  1. Mix all ingredients together and refrigerate until service.

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