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.
Coconut Shrimp with Plum Sauce
Yield
Makes 24 appetizers
kikkoman products used:
ingredients
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
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
