Shrimp And Coconut Egg Rolls. Third leave for finished egg rolls. Take a small amount of filling and place it at top of egg roll wrapper. Here is how you cook that.

Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Great recipe for Shrimp And Coconut Egg Rolls. Just pick your favorites and enjoy! You can cook Shrimp And Coconut Egg Rolls using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Shrimp And Coconut Egg Rolls

It's of assembly.
It's 6 of egg roll wrappers.
You need 1 quart of vegetable oil, enough to deep fry.
It's 1/3 cup of shredded coconut.
It's 1/2 cup of panko breadcrumbs.
Prepare 1 large of egg, beaten.
It's of filling.
It's 14 large of shrimp, shelled, tail off and deveined.
It's 1/2 tsp of fresh grated ginger.
You need 1/4 cup of pineapple preserves.
You need 3 tsp of soy sauce.
You need 1/4 tsp of sesame oil.
It's 1/4 tsp of salt.
Prepare 1 1/2 tsp of cornstarch.

Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a bowl, whisk beer, egg, milk, flour, baking powder, and salt. Dip peeled, headless shrimp in the batter. Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.

Shrimp And Coconut Egg Rolls instructions

Chop up into medium chop the cleaned shrimp..
In a large bowl add soy sauce, ginger, preserves, sesame oil, salt and cornstarch. Mix together well. Add shrimp. Mix again. Cover and refrigerate 1 hour..
Start heating your oil in a large pot or deep fryer to 350°F..
Get three plates ready in an assembly line fashion..
First plate add beaten egg. Second add panko and coconut. Third leave for finished egg rolls..
Take a small amount of filling and place it at top of egg roll wrapper. Roll over once and with some water, wet all exposed edges..
Fold in the edges as seen in photo. Continue then to roll to end. Lay finished roll to the side, seam side down..
Finish same technique with other five rolls..
Dip finished egg roll in egg, then in crumb mixture to coat thoroughly. Repeat until all are coated..
Fry until a light golden brown. Drain on paper towels..
Serve these with a plain soy sauce or sauce with some heat to dip with. It compliments the sweetness..
Recipe by taylor68too..

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut. A basic shrimp egg roll has shrimp of course and the traditional ingredients like cabbage, carrots and soy sauce.