Tempura Battered Coconut Shrimp


1 cup rice flour
1 quart soda water
1/2 cup unsweetened coconut flakes
1 pound jumbo size shrimp
Coconut Oil


Mix the flour and soda water; stir just until combined. Dip the shrimp into the batter, then roll in coconut flakes. In a wok, deep-fat fryer or 2-quart saucepan, heat 1 1/2 to 2 inches of coconut oil to 350 degrees. Deep fry until golden brown. Drain on paper towels. and serve warm with Tempura Sauce (see below).

Tempura Dipping Sauce

In a saucepan combine: 1/4 c. sake or dry sherry, 1/4 c. soy sauce, and 1 tsp. sugar.

Bring to boiling; stir until sugar dissolves. Serve warm. Makes 1 1/2 cups.

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