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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!
Posted By: As Seen On OC16
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine Hawaiian, Local
Servings 1 Serving
Calories 2684 kcal

Ingredients
  

  • 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: 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
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