Coconut Shrimp with Plum Sauce

By TheresaJ

Crunchy panko gives each bite a subtle nuttiness, with traditional plum sauce providing a delectable, complementary condiment.

Yield: 24 servings

Ingredients

• Kikkoman Tempura Batter Mix as needed
• 2 pounds Kikkoman Panko Japanese Style Bread Crumbs
• 1 pound unsweetened shredded coconut
• 96 shelled, deveined shrimp (20-24 count) as needed oil for deep frying
• 4 1/2 cups Kikkoman Plum Sauce

Preparation

Step 1

Mix tempura batter mix with ice water according to package directions. Combine panko and coconut.

For each serving, to order:

1.Dip 4 shrimp in tempura batter, then dip in panko mixture.
2.Deep-fry in hot (375°F) oil about 4 minutes or until golden brown.
3.Drain on paper towels.
4.Serve immediately with 3 tablespoons plum sauce on the side.