Cooking School
Thank You, Mom
Chef Darian Davis
Thank you, Mom, for teaching me to cook when I was 5 years old.
Thank you for not getting annoyed for asking so many questions.
Thank you for being patient with me.
Thank you for always encouraging me.
Thank you for always helping me reach for my dreams.
Coconut Shrimp
Ingredients:
- 1 egg
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 shrimp
- 3 cups canola oil for frying
- Garlic powder/black pepper/parsley flakes to taste
- Dash of Cayenne pepper
Technique:
In medium bowl, combine egg, 1/2 cup flour, and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Served with a side of Steamers vegetable medley.
