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Coconut Shrimp with Plum Sauce
(Yield: 24 servings)
Kikkoman Tempura Batter Mix as needed
2 pounds Kikkoman Panko Japanese Style Bread Crumbs
1 pound unsweetened shredded coconut
96 shelled, deveined shrimp (20-24 count)
as needed oil for deep frying
4 1/2 cups Kikkoman Plum Sauce
Mix tempura batter mix with ice water according to package directions. Combine panko and coconut.
For each serving, to order: Dip 4 shrimp in tempura batter, then dip in panko mixture. Deep-fry in hot (375°F) oil about 4 minutes or until golden brown. Drain on paper towels. Serve immediately with 3 tablespoons plum sauce on the side.
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