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Foo Swasdee at Texas Food Research, Inc. developed this recipe to complement the "unique" flavors of the salsa. Serve this as an entree or as a tasty appetizer.
Combine the first four ingredients to form a batter.
Heat the oil in a frying pan over medium heat to 370° F.
Coat the shrimp with the batter and fry in the oil until golden brown.
Remove the shrimp, drain, and blot off any excess oil with a paper towel.
Coat the pineapple in the batter and fry in the oil until golden brown.
Remove the pineapple, drain, and blot off any excess oil with a paper towel.
Arrange the fried shrimp and pineapple on a serving platter and garnish with the lettuce, carrot, cilantro, and cucumber. Serve the shrimp with the Satay Thai Roasted Coconut Salsa for dipping.
Ingredients
- 1 cup all-purpose flour
- ½ tablespoon baking powder
- 3/4 teaspoon Satay's Original South China Seas Seasoning-Garlic/Cilantro
- 1/4 cup dried, unsweetened coconut flakes
- 3 cups vegetable oil, canola preferred
- 20 jumbo shrimp, peeled, deveined, and butterflied
- 5 pineapple rings, either canned or fresh, quartered
- 1/4 cup SATAY THAI ROASTED COCONUT SALSA, for dipping
- Garnish: Lettuce leaves, carrot slices, chopped cilantro, and sliced cucumber
Instructions
Combine the first four ingredients to form a batter.
Heat the oil in a frying pan over medium heat to 370° F.
Coat the shrimp with the batter and fry in the oil until golden brown.
Remove the shrimp, drain, and blot off any excess oil with a paper towel.
Coat the pineapple in the batter and fry in the oil until golden brown.
Remove the pineapple, drain, and blot off any excess oil with a paper towel.
Arrange the fried shrimp and pineapple on a serving platter and garnish with the lettuce, carrot, cilantro, and cucumber. Serve the shrimp with the Satay Thai Roasted Coconut Salsa for dipping.
| Servings |
| 4 |
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Foo Swasdee at Texas Food Research, Inc. developed this recipe to complement the "unique" flavors of the salsa. Serve this as an entree or as a tasty appetizer.
Ingredients
InstructionsCombine the first four ingredients to form a batter. Heat the oil in a frying pan over medium heat to 370° F. Coat the shrimp with the batter and fry in the oil until golden brown. Remove the shrimp, drain, and blot off any excess oil with a paper towel. Coat the pineapple in the batter and fry in the oil until golden brown. Remove the pineapple, drain, and blot off any excess oil with a paper towel. Arrange the fried shrimp and pineapple on a serving platter and garnish with the lettuce, carrot, cilantro, and cucumber. Serve the shrimp with the Satay Thai Roasted Coconut Salsa for dipping.
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