first class coconut shrimp summer rolls vest

coconut shrimp summer rolls

yummy
Meat And Seafood

COCONUT SHRIMP SUMMER ROLLS

A tropical, drool-worthy mash-up of sweet, crispy shrimp and refreshing summer rolls.

Ingredients

FOR DIPPING SAUCE
  • 5ounces apricot jam
  • 1⁄4cup crushed pineapple
  • 1teaspoon apple cider vinegar
  • 1⁄2teaspoon red pepper flakes
FOR COLESLAW
  • 1⁄4cup water
  • 1⁄4cup olive oil
  • 1⁄2cup chopped scallion
  • 1⁄2cup cilantro
  • 1garlic clove
  • 1pinch salt
  • 2limes, juiced
  • 1⁄2cup sour cream
  • 1cup chopped green cabbage
  • 1 1⁄2cups chopped purple cabbage
FOR COCONUT 
  • 12shrimp
  • 3ounces beer
  • 2eggs
  • 1⁄2cup milk
  • 1cup flour
  • 1⁄4teaspoon baking powder
  • 1⁄2teaspoon salt
  • 5ounces coconut flakes
  • 6sheets rice paper

Direction

TO MAKE DIPPING SAUCE:
  1. In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.
TO MAKE COLESLAW:
  1. In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.
  2. Then add sour cream and pulse again.
  3. In a bowl, add chopped green and purple cabbage.
  4. Drizzle olive oil mixture over the cabbage and mix well.
TO MAKE COCONUT SHRIMP:
  1. In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.
  2. Dip peeled, headless shrimp in the batter.
  3. Then coat with coconut flakes.
  4. Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.
  5. Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.
ASSEMBLING THE ROLL:
  1. On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.
  2. After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll and continue to wrap until the shrimp is sealed well.
  3. Slice in half and serve with the dipping sauce.