If you’re searching for a crowd-pleasing July 4th appetizer, Andrew Tam of Old Town Scottsdale’s Drunk Munk has a recipe to share. “Coconut shrimp is always a party favorite,” he says.
Tam says it’s hard to make a mistake with this dish, except overcooking the shrimp. “Burn the coconut and you’ll alter the flavor.” When trying this at home, he advises that you cook one piece and note how long it took before cooking the rest. “Bigger shrimp will take longer.”
For those who like to taste a dish before trying the recipe, check out The Drunk Munk’s happy hour or drop in for dinner. “It’s one of our favorite appetizers at the restaurant right now. Everybody enjoys it.”
Sweet Coconut Shrimp
Shrimp (your choice of size, Drunk Munk uses U-15)
Coconut flakes, shredded
Tempura batter (buy at any Asian market or use recipe below)
Oil for frying (your choice, Drunk Munk uses soybean oil)
8-inch bamboo skewers
1 cup flour
1 each egg (large)
1 cup ice water (strain out ice before using)
- In a saucepot, add oil, bring temperature to 350° and hold at this temperature.
- In another mixing bowl, combine flour, egg and ice water and mix well. (Or skip this step and use packaged tempura batter.)
- Dip skewered shrimp into tempura batter until fully coated.
- Toss shrimp into coconut flakes until coated well.
- Deep fry approximately 3 minutes. Do not overcook and burn coconut flakes.
- Repeat steps 3-5 with remaining shrimp.
Sweet Chili Dipping Sauce
½ cup rice vinegar
1 tbsp. sriracha
½ tsp. chili flakes
1/3 cup sugar
1 tsp. garlic, minced
1 tsp. ginger root, grated
2 tbsp. cornstarch
- In saucepot over medium heat, combine vinegar, sriracha chili flakes, sugar, garlic and ginger and bring to a simmer and hold and cook for 5-7 minutes (until syrupy) then reduce heat to low.
- In another mixing bowl, combine cornstarch with ¼ cup water and stir into saucepot (should start to thicken quickly).
- Remove from heat and let cool before serving.