Great Coconut Shrimp Recipes

If you love coconut shrimp, here are several different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs

1-3/4 cups all-purpose flour

3/4 cup beer

1 tablespoon baking powder

2 lb. medium shrimp, peeled and deveined

coconut oil

3 cups grated coconut

Seasoning Mix

1 tablespoon cayenne pepper

2-1/4 teaspoons salt

1-1/2 teaspoons sweet paprika

1-1/2 teaspoons black pepper

1-1/4 teaspoons garlic powder

3/4 teaspoon onion powder

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple

1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro

1/4 cup pineapple preserves (or apricot-pineapple preserves)

1 tablespoon finely chopped seeded fresh jalapeno chili

1 1/2 tablespoons fresh lime juice

1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked

1/3 cup coconut milk, canned and sweetened

2 tablespoons lime juice

1 garlic clove, crushed

1 teaspoon red chili peppers, seeded and minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground white pepper

12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut

1 cup chopped cilantro

1 cup chopped green onion

2 tablespoons fresh lime juice

2 tablespoons minced fresh ginger

1 to 2 teaspoons minced garlic clove

1/2 teaspoon sea salt

1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked

3 tablespoons lime or lemon juice

3 cups coconut milk

1 large onion

3 cloves garlic

Finely chopped hot pepper to taste

1 lb. tomatoes, peeled and chopped

1 Tbsp. vinegar

1 t. fresh chopped thyme

Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

Pani Popo - Sweet and Sticky Samoan Coconut Buns For Your Hawaiian Luau

Pani Popo is the traditional name for a sweet and sticky bun that originated in the South Pacific Islands of Samoa. The bun is soft and doughy and it is baked in a sweet aromatic coconut sauce. It is the perfect choice when planning a Hawaiian Luau or any other tropical themed party.

This recipe makes up to 25 small buns.

You will need:

5 ½ to 6 ½ cups plain all purpose flour
1 packet yeast, 7g (¼oz)
2 ¼ cups milk
1 tbsp sugar
1 tbsp butter 30g (1oz)
1 tsp salt
Canola Oil

In a bowl mix half the flour with the yeast.

In a saucepan heat the milk whilst stirring, add sugar, butter and salt till warm and butter has just about melted. Add this to flour mixture and beat with an electric mixer on low speed for 30 seconds scraping bowl constantly.

Start adding the rest of the flour until you get a good doughy texture that is easy to pull but not dry. Knead on a lightly floured surface for 10 minutes.

Shape the dough into a large ball place in a large bowl coated with canola oil, rolling it around to make sure the entire ball is coated. Cover with a tea towel and place in a warm place to rise for 45 minutes to an hour, such as over a sink of warm water, in the oven on the top shelf with a bowl of hot water beneath or even in the back window of the car.

Punch down the dough and roll into balls.

Place the balls into a large ungreased baking dish, cover and let rise for another 10 minutes.

Now to make the sauce:

2 cans coconut milk

¾ cup sugar

Simply combine the coconut cream and sugar and pour over the buns.

Bake at 190°C (375°F) for 20 minutes.

Important note: The sauce will bubble up and spill over if the dish is not large enough, so use two baking dishes if necessary. Always place a tray under the baking dish to catch any spills; this will save you a lot of clean up afterwards.

Cooking with Nicko: Coconut Cake

Youtube star Nicko joins us in the studio for some fun and simple cooking! More Nicko on his channel: www.youtube.com



http://www.youtube.com/watch?v=Ud39LXTBTKM&hl=en

Time to loaf around: California Raisin Round

The Loaf chef Yukichi Matsubara demonstrates the preparation of his signature round scones at the California Raisin workshop organised by Flavours magazine at Ajinomoto Malaysia's D'Umami Station. CALIFORNIA RAISIN ROUND (makes 10) 100g bread flour 100g cake flour 10g caster sugar 3g salt 20g egg yolk 80g unsalted butter, cubed 16g fresh yeast 80ml coconut milk 50g rock sugar, crushed to large grains 120g California raisins, washed with hot water 40g walnuts Topping 10 glacè red cherries 10 glacè green cherries 20 walnuts 30g Hawaiian desiccated coconut To mix dough: Place the flours, sugar, salt, egg yolk, butter, yeast and coconut milk in the bowl of a mixer. Using the dough hook attachment, mix on low speed for 3 minutes. Add the rock sugar and walnuts, then the California raisins, and mix on low speed for 1 minute. Cling wrap and set aside to rest for 30 minutes at room temperature. Divide the dough into 60g portions, shape into balls, and set aside to rest for 15 minutes at room temperature. To shape: Line baking tray with parchment paper. Flatten dough ball with rolling pin to a 7cm round. Place on baking tray. Press the cherries and walnuts on the dough and sprinkle with coconut shreds. Set aside to proof for 30 minutes at room temperature. To bake: Preheat oven to 180ºC. Bake for 13 minutes, or until golden brown. Remove and cool buns on wire racks.



http://www.youtube.com/watch?v=MlwnXbFZ1XU&hl=en

Grandma's Old-Fashioned Chocolate Cake With Chocolate Icing

When I was growing up as a small child, I always looked forward to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.

This recipe is done the old-fashioned way and is topped off with some delicious chocolate icing. Once your cake is cooled, you will want to store it in a cake container. If it's hot and humid outside, I recommend storing it in the refrigerator.

Cake Ingredients:

1/2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup evaporated canned milk

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour mixture to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.

Note: If your batter seems really stiff, add a little additional milk.

Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.

Chocolate Icing Ingredients:

2 1/2 squares baking chocolate
2 cups granulated sugar
1/2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract

In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cooled cake.

Judy Uson cooks Pinoy Putanesca

Judy Uson, The Kitchen Artist shares her recipe for an easy and delicious Putanesca with a Pinoy twist.



http://www.youtube.com/watch?v=URPwBm_al8M&hl=en

Earthquake Cake

Easy celebration in a pan! Make your next party a rockin' one with this fun and delicious recipe.



http://www.youtube.com/watch?v=AdJly70GD14&hl=en