In a medium bowl, beat the eggs. Add flour to a medium bowl, and combine the Panko and coconut together into another bowl. Dip the shrimp into the flour, then the eggs and then dredge the shrimp in the panko/coconut mixture; pressing gently to adhere. Set aside and repeat the process with the remaining shrimp. Add enough oil to cover the bottom of a large skillet. Once the oil is hot, carefully fry the shrimp in batches, do not crowd them. Turn the shrimp after they brown on one side; about 2 minutes and fry for another 1-2 minutes. Remove from the oil and drain on paper towels.
ingredients
1 pound large shrimp, peeled and deveined with tails attached
1 cup Kikkoman Panko Bread Crumbs
1 cup sweetened shredded coconut
1/3 cup flour
2 large eggs
Vegetable oil for frying
directions
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
