(Makes 24 appetizers)
1 cup Kikkoman Tempura Batter Mix
1 cup unsweetened shredded coconut
1-1/4 cups Kikkoman Plum Sauce
2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
1 pound shelled, deveined shrimp (20-24 count)
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.