Coconut Shrimp Balls

By Chef_Madel

Ingredients

• Batter:
• 3/4 cup (175 ml) all-purpose flour
• 1/4 cup (60 ml) cornstarch
• 1/2 tsp (2 ml) salt
• 3/4 cup (175 ml) cup beer or gingerale
• Shrimp:
• 1 lb. (500 g) shrimp (31-30 count)
• 1/2 cup (125 ml) cornstarch
• 3 cups (750 ml) sweetened shredded coconut
• Vegetable oil for frying, about 4 cups (1 L)
• Sauce:
• 1/2 cup (125 ml) apricot jam
• 1/4 cup (60 ml) lime juice
• 1/2 tsp (2 ml) sambal
• 1 tbsp (15 ml) minced ginger
• 1 x kaffir lime leaf, cut into thin strips

Preparation

Step 1

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

Shrimp
1. Fill frying pan with oil 1 1/2 -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 1 1/2 minute per side, until coconut is golden, and shrimps are pink and curled.
2. Drain on paper lined platter. Serve hot with dipping sauce.

Sauce:
1. Dipping Sauce: In a bowl, stir together apricot jam, lime juice, sambal, ginger and lime leaf.
2. Transfer to decorative bowl or half fresh coconut.