Hawaiian Coconut Shrimp with Rum Sauce



Coconut shrimpIngredients:


2 c chicken stock

¼ c. soy sauce

2 T. dark rum

4 t. sugar


2 pounds large shrimp, uncooked

1 ½ c flour

1 T. baking powder

1 t. salt


12 oz. shredded coconut

Oil for frying


For the sauce, combine all ingredients in a sauce pan and bring to boil over medium heat.  Stir to dissolve sugar.  Remove from heat and let cool to room temperature.  While sauce is cooling, prepare shrimp. Peel shells from shrimp, leaving tail shell on.  With a sharp knife, make a shallow incision lengthwise along the center back.  Rinse under cold water, drain and lay flat on paper towels. In a medium bowl, combine flour, baking powder and salt.  Gradually add water and stir until smooth.  Batter will be thick.  Place coconut in a shallow pan. Holding each shrimp by the tail, dip in batter, then lightly in coconut.  With tongs, place in hot oil and cook a few at a time until golden, about 2-3 minutes. Keep warm in oven until ready to serve. Serves 8.

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