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!
Posted By: As Seen On OC16
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Side Dish
Cuisine Hawaiian, Local
Servings 1 Serving
Calories 2684 kcal
- 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
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.
Calories: 2684kcalCarbohydrates: 145gProtein: 212gFat: 142gSaturated Fat: 115gCholesterol: 2286mgSodium: 7142mgPotassium: 1941mgFiber: 36gSugar: 15gVitamin C: 40mgCalcium: 1389mgIron: 32mg
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