Coconut Shrimp With Guava Sweet And Sour Sauce

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• 12 jumbo shrimp, peeled, deveined and butterflied
• 1 cup coconut flakes
• 1 cup panko breadcrumbs
• 3 eggs, beaten
• 1 cup flour
• 3 cups frying oil
• 1 cup guava, concentrate
• 1/2 cup rice vinegar or 1/2 cup vinegar
• 1/2 cup pineapple juice
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

• 1 pre-heat oil to 350 degrees in medium frying pan.
• 2 in a medium, mixing bowl, combine coconut and panko.
• 3 dredge shrimp in flour, then in the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure proper breading.
• 4 fry shrimp until golden brown being sure not to burn. (the coconut contains a high sugar content, which may burn quickly.)
• 5 in a separate saucepan, combine sugar, vinegar, and pineapple juice. bring to a boil and allow sugar to incorporate into the sauce.
• 6 add guava concentrate and allow to boil.
• 7 mix the cornstarch and water to make a slurry. (you may use cornstarch slurry to thicken the sauce to the correct consistency. the sauce should be able to coat a spoon.)
• 8 you may use the sauce as a dip or simply pour the sauce over the shrimp when ready to serve.