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Coconut MacNut Shrimp with Guava Sweet and Sour Sauce



Shell 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.