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1 cup Kikkoman Tempura Batter Mix
2 cups Kikkoman Panko Japanese Style Bread Crumbs
1 cup unsweetened shredded coconut
1 pound shelled, deveined shrimp (20-24 count)
1 ¼ cups Kikkoman Plum Sauce
Oil for deep frying as needed
Mix tempura batter mix with ice water according to package directions. Combine panko and coconut. Dip 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 plum sauce.
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