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Coconut Shrimp Balls

Coconut Shrimp Balls
YIELDS
4 servings
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Ingredients

Batter

¾
cup all-purpose flour (175 mL)
¼
cup cornstarch (60 mL)
½
tsp salt (2 mL)
¾
cup beer or gingerale (175 mL)

Shrimp

1
lb(s) shrimp (31-30 count) (500g)
½
cup cornstarch (125 mL)
3
cup sweetened shredded coconut (750 mL)
Vegetable oil for frying, about 4 cups (1 L)

Sauce

½
cup apricot jam (125 mL)
¼
cup lime juice (60 mL)
½
tsp sambal (2 mL)
1
Tbsp minced ginger (15 mL)
1
kaffir lime leaf, cut into thin strips
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Directions

Step 1

In a bowl, whisk together flour, cornstarch and salt. Gradually whisk in beer, mixing to incorporate. Cover and refrigerate at least 20 minutes.

Step 2

Place shrimp in batter then coat with roll in cornstarch and coconut.

Step 3

Fill frying pan with oil 1 ½ -inches (4 cm) deep. Heat oil until hot (about 350 degrees, 180 Celsius), or when the handle of a wooden spoon inserted into oil, has small bubbles rising around it. Fry coconut shrimp 1½ minute per side, until coconut is golden, and shrimps are pink and curled.

Step 4

Drain on paper lined platter. Serve hot with dipping sauce.

Step 5

Dipping Sauce:

Step 6

Transfer to decorative bowl.

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