Coconut Shrimp Balls Yield: 4
Ingredients:
Batter
3/4 cup all-purpose flour (175 mL)
1/4 cup cornstarch (60 mL)
1/2 tsp salt (2 mL)
3/4 cup beer or gingerale (175 mL)
Shrimp
1 lb. shrimp (31-30 count) (500g)
1/2 cup cornstarch (125 mL)
3 cups sweetened shredded coconut (750 mL)
Vegetable oil for frying, about 4 cups (1 L)
Sauce
1/2 cup apricot jam (125 mL)
1/4 cup lime juice (60 mL)
1/2 tsp sambal (2 mL)
1 tbsp minced ginger (15 mL)
1 x kaffir lime leaf, cut into thin strips
Directions:
Batter
Batter: In a bowl, whisk together flour, cornstarch and salt. Gradually whisk in beer, mixing to incorporate. Cover and refrigerate at least 20 minutes.
Shrimp
Fill frying pan with oil 1 ½ -inches (4 cm) deep. Heat oil until hot (about 350 degrees, 180 Celsius), or when the handle of a wooden spoon inserted into oil, has small bubbles rising around it. Fry coconut shrimp 1½ minute per side, until coconut is golden, and shrimps are pink and curled.
Drain on paper lined platter. Serve hot with dipping sauce.
Sauce
Dipping Sauce: In a bowl, stir together apricot jam, lime juice, sambal, ginger and lime leaf.
Transfer to decorative bowl or half fresh coconut.