Recipe of Super Quick Homemade Shrimp And Coconut Egg Rolls
Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Super Quick Homemade Shrimp And Coconut Egg Rolls. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Shrimp And Coconut Egg Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shrimp And Coconut Egg Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shrimp And Coconut Egg Rolls is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shrimp And Coconut Egg Rolls estimated approx 1 hour 30 mins.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Shrimp And Coconut Egg Rolls using 14 ingredients and 12 steps. Here is how you cook that.
Something fun and different to get your appetite going. To counter and compliment the sweetness, I suggest a salty or hot sauce to dip in. Just pick your favorites and enjoy!
Ingredients and spices that need to be Get to make Shrimp And Coconut Egg Rolls:
- assembly
- 6 egg roll wrappers
- 1 quart vegetable oil, enough to deep fry
- 1/3 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- filling
- 14 large shrimp, shelled, tail off and deveined
- 1/2 tsp fresh grated ginger
- 1/4 cup pineapple preserves
- 3 tsp soy sauce
- 1/4 tsp sesame oil
- 1/4 tsp salt
- 1 1/2 tsp cornstarch
Instructions to make Shrimp And Coconut Egg Rolls
- Chop up into medium chop the cleaned shrimp.
- In a large bowl add soy sauce, ginger, preserves, sesame oil, salt and cornstarch. Mix together well. Add shrimp. Mix again. Cover and refrigerate 1 hour.
- Start heating your oil in a large pot or deep fryer to 350°F.
- Get three plates ready in an assembly line fashion.
- First plate add beaten egg. Second add panko and coconut. Third leave for finished egg rolls.
- Take a small amount of filling and place it at top of egg roll wrapper. Roll over once and with some water, wet all exposed edges.
- Fold in the edges as seen in photo. Continue then to roll to end. Lay finished roll to the side, seam side down.
- Finish same technique with other five rolls.
- Dip finished egg roll in egg, then in crumb mixture to coat thoroughly. Repeat until all are coated.
- Fry until a light golden brown. Drain on paper towels.
- Serve these with a plain soy sauce or sauce with some heat to dip with. It compliments the sweetness.
- Recipe by taylor68too.
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