Roman DePeralta’s (Kolohe Kai) Coconut Shrimp

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Roman-DePeralta-Coconut-Shrimp
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Thanks to Mom & Dad DePeralta (Roman’s Parents) for teaching Roman how to make all of these wonderful pupu dishes including this amazing coconut shrimp!

Roman is lucky to have such a loving and supportive ohana! I have had the pleasure of working with Roman’s Mom and hope to meet soon!

Roman-DePeralta-Coconut-Shrimp-Recipe
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5 from 4 votes

Roman DePeralta’s (Kolohe Kai) Coconut Shrimp

Thanks to Mom & Dad DePeralta (Roman's Parents) for teaching Roman how to make all of these wonderful pupu dishes including this amazing coconut shrimp!
Roman is lucky to have such a loving and supportive ohana! I have had the pleasure of working with Roman's Mom and hope to meet soon!
Prep Time15 mins
Active Time10 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Hawaiian, Local
Keyword: oc16,roman,deperalta,kolohe kai,coconut, shrimp, cooking Hawaiian style, coconut shrimp recipe, kolohe kai recipe, hawaiian breakfast recipes, hawaiian lunch recipes,hawaiian pupu dishes
Yield: 1 Serving
Calories: 2684kcal
Author: As Seen On OC16

Materials

  • 2 lbs. deveined and cleaned shrimp
  • 1 10 oz. box Tempura Batter Mix
  • 2 6 oz. package Panko
  • 7 oz. coconut flakes
  • 1 cup Mochiko Flour
  • Oil
  • Sweet Chili dipping sauce

Instructions

  • Mix tempura batter mix according to box instructions.
  • In separate bowl mix Panko with coconut flakes .
  • Take one clean shrimp at a time.
  • Dust with Mochiko Flour, then shake off excess, then Dip in tempura batter.
  • Let some of the batter drip off, then roll shrimp into Panko/coconut mixture.
  • Fry in hot oil in a wok till lightly golden brown.
  • When brown place on paper towels to drain excess oil.

Nutrition

Calories: 2684kcal | Carbohydrates: 145g | Protein: 212g | Fat: 142g | Saturated Fat: 115g | Cholesterol: 2286mg | Sodium: 7142mg | Potassium: 1941mg | Fiber: 36g | Sugar: 15g | Vitamin C: 40mg | Calcium: 1389mg | Iron: 32mg
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