Skip to main content

Coconut Shrimp with Plum Sauce

Image for Coconut Shrimp with Plum Sauce

ingredients

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

directions

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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
Click to scroll back to the top