On 7/20/2011 10:18 PM, Ozgirl wrote:
>
>
> "Janet Wilder" > wrote in message
> eb.com...
>> DH loves coconut shrimp. I make it 2 or 3 times a year for him as a
>> special treat.
>>
>> Instead of making a regular batter, I use Maple Grove Farms sugar-free
>> pancake and waffle mix. For 17 medium sized shrimp (7 per person) I
>> use half of the 6 pancake recipe on the box with one additional
>> tablespoon of water added. The 14 shrimp use less than half of this
>> batter, but I can't halve an egg, so I throw out the left over batter.
>>
>> Using an electric skillet with about 3/4" of canola oil at 350° F. I
>> first dip the shrimp in the pancake batter then into unsweetened,
>> flaked coconut. Fry on one side for a minute or two then flip with
>> tongs. Drain well on paper toweling.
>>
>> I make a dipping sauce from sugar-free apricot preserves and Dijon
>> mustard.
>
> I forgot to add, what is particularly nice with prawns, even just plain
> cooked ones, is pureed mango mixed with dijonaisse.


That would be lovely. We have lots of mangos now, but I think the peak
has passed as the guys selling them off the trucks on the roadsides are
gone. I think they are hawking watermelon now. I would just use plain
Dijon to save some fat.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.