Goong Nam Pla Wan(Roasted Coconut Shrimp)

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Goong Nam Pla Wan(Roasted Coconut Shrimp)
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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


  • 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
Servings
4
Goong Nam Pla Wan(Roasted Coconut Shrimp)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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


  • 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
Servings
4
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