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Chex® Crazy Coconut Shrimp
Preparing these incredible treats takes a little bit of time, but you can do it all ahead of time except for the frying. The dip actually improves with a couple of days in the refrigerator.
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- The shrimp can be prepared completely through the coating stage and frozen on a cookie sheet lined with plastic wrap or parchment paper (not touching), covered tightly. Do not defrost before deep-frying.
- To crush, put the cereal into a large plastic bag. Use a rolling pin or heavy can to roll over the cereal and lightly crush (don’t pulverize) into bits about one-quarter the size of the original cereal pieces.
- 1 cup(s) orange marmalade
- 4 tsp. fresh ginger, minced
- 1 Tbsp. minced garlic
- 1/3 cup(s) fresh lemon juice
- 1/4 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 1/2 cup(s) beer, warm
- 1 1/2 cup(s) all-purpose flour
- 3 Tbsp. melted butter
- 4 eggs, separated
- 1/2 tsp. salt
- tsp. white pepper
- 1/4 tsp. paprika
- 2 lb. large raw shrimp, peeled and deveined (21-25 per pound)
- 2 cup(s) chopped, blanched almonds
- 1 1/2 cup(s) chopped coconut
- 2 cup(s) roughly-crushed Triple Chex® Cereal
- 3 cup(s) canola oil
- In a medium bowl, mix the marmalade, ginger, garlic, lemon juice and peppers. Set aside or refrigerate for later use.
- With a whisk, mix the beer, flour, melted butter, egg yolks, salt, white pepper and paprika into a smooth batter. Let sit for one hour at room temperature.
- Reserve the egg whites. When ready to cook the shrimp, beat the egg whites until stiff and dry. Fold the stiff egg whites into the beer batter.
- In a large bowl, toss the chopped almonds, coconut and crushed cereal.
- Holding the shrimp by the tail, dip them into the beer batter a few at a time to coat thoroughly. Transfer the battered shrimp to the plate of coconut mix, using fingers to press mix onto the shrimp.
- When thoroughly coated, transfer the prickly bundles to a sheet pan lined with plastic wrap or foil. Prepare all of the shrimp in this way, cover and refrigerate.
- If you are planning to serve the shrimp a day or two later, wrap the coated shrimp well and freeze at this stage.
To Cook the Shrimp
- Put the canola oil in a heavy, deep pan (like a wok or Dutch oven) and bring to 375°F. If you don't have a candy thermometer, drop in a spoonful of the batter mix to test the oil temperature. If it sinks to the bottom of the pan and stays there, the oil is not hot enough. If it immediately burns, the oil is too hot. It should drop and bob back to the surface and become golden brown in about 1 to 2 minutes.
- When the oil is at temperature, gently slip the coated shrimp into the oil. Do not overload pan with too many shrimp at one time. Using a strainer or slotted spoon, roll the shrimp around in the oil to cook evenly. When they are golden brown, about 2 to 4 minutes, remove from the oil and drain on paper towels.