Coconut MacNut Shrimp with Guava Sweet and Sour Sauce
- 12 shrimp, (16/20 count)
- 1/3 cup all-purpose flour
- 3 eggs
- 1 cup coconut flakes
- 1 cup toasted macadamia nuts, crushed
- 1 1/2 cups panko, (Japanese bread crumbs)
- 4 cups vegetable oil, for deep frying
- Guava Sweet and Sour Sauce, recipe follows
- 1/2 cup ketchup
- 1/2 cup white wine vinegar
- 1/2 cup water
- 2 teaspoons soy sauce
- 1/2 cup sugar, granulated
- 1/4 cup guava concentrate, frozen
- 1 1/2 teaspoons garlic, minced
- 1/4 teaspoon hot pepper sauce
- 1/4 cup pineapple juice
- 1/4 cup cornstarch mixed with 3 tablespoons water, for thickening
DirectionsShell and devein the shrimp and pat dry with paper towels.
Put the flour in a shallow bowl.
Beat the eggs in another shallow bowl.
Mix the coconut flakes, macadamia nuts and bread crumbs together in a third bowl.
Dust the shrimp with flour, shaking off excess, then dip them in beaten egg.
Roll them in the coconut mixture.
Let stand on a rack until all are breaded.
Meanwhile, heat 2 1/2 to 3 inches of oil in a wok or a deep, heavy pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
Fry the shrimp, 4 or 5 at a time, for about 3 minutes or until golden brown; drain on paper towels.
Allow the oil to return to 365 degrees F before adding a new batch.
Serve with guava sweet and sour sauce.
In a medium saucepan, combine all ingredients, except cornstarch mixture.
Blend well, bring to a boil, then add cornstarch mixture.
Reduce heat and simmer, stirring frequently until thickened.