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Fresh or dried coconut for fried shrimp?

post #1 of 7
Thread Starter 
I was planning to use fresh coconut, but I saw a recipe that called for sweetened coconut (I guess dried?) and I wondered why. Does it hold up better when frying? If fresh is better, is it worth it to crack one open and shred the meat, or should I use frozen shredded?

Also, does anyone have some suggestions on sauces? I'm making a lot of shrimp and I want to have three or four sauces prepared.
post #2 of 7
You could possible solve both problems by making a sauce with coconut milk as a base. If your looking to use coconut specifically as a texture element I would try dehydrating fresh (possibly cut thin on a mandolin) then deep frying. Although you would loose flavor with this you might end up with a great texture. Similar to chicharron.
post #3 of 7
Thread Starter 
I guess I should have been more clear. I'm making fried coconut shrimp. smile.gif
post #4 of 7
I believe they are made with dried coconut.

I know these were all the rage a few years back but am I the only one who hates coconut shrimp?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 7
Oh haha got it. Sorry. I think the most characteristic flavor of coconut shrimp is the sweetness, so whatever is the sweetest element you can add. Dried is probably the best option because it will be sweeter and also save labor... As for a sauce, this is a fun one that I use in a tuna tartare but it works great for dipping too.

32oz Mayo (Best)
5g Yuzu
85g Sambal
10g Mirin
20g Rice Vin
10g Soy
Salt to taste (or soy)
post #6 of 7
Quote:
Originally Posted by Koukouvagia View Post

I believe they are made with dried coconut.

I know these were all the rage a few years back but am I the only one who hates coconut shrimp?

 

I don't HATE it per se just think the shrimps come out oily as well as overpowered by the coconut flavor (when the sweetened dried type is used for crust).

Not to mention the inevitable scorched areas caused by the high sugar content.

That said if you used the dehydrated unsweetened coconut flakes (found in every Paleo dieter's dry pantry) this could be avoided.

If you prefer a more pronounced presence try frying in a mix of coconut oil and something with a higher smoke point (peanut?).

Maybe a dipping sauce made with coconut cream (Cocoa Lopez is good and has been around forever) and some sort of flavored vinegar hot pepper oil emulsion to jazz things up.

 

mimi

post #7 of 7

They are too sweet for me, but my wife loves them.  Use dried sweetened coconut and panko mix for breading.  I have toasted the coconut prior to cooking  but  I find that unnecessary as it gets the toasted flavor from frying.  Use coconut milk in your eggwash and fry in peanut oil.  The standard dipping sauce is a 50/50 blend of sweet chili sauce and orange marmalade.  You can do simple store bought or from made scratch depending on your ambitiousness. Good luck.

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