Missing the Hawaiian Islands? Try your hand at Hualani’s take on this tasty seafood delight to send your tastebuds to Timbers Kauaʻi. This is not your everyday coconut shrimp! Plus, we are showcasing additional versions to see how you can incorporate one of our treasured canoe plants – ‘Ulu (breadfruit), or create other vegan variations with tofu or zucchini.
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup shredded, sweetened coconut
- 1 pound uncooked large shrimp, peeled and deveined
- 4 Tablespoons coconut oil
- 3 medium bowls
- Large frying pan/skillet
Dipping Sauce Ingredients:
- 3 Tablespoons Mae Ploy Sweet Chili Sauce
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Rice Vinegar
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- Combine flour, salt, and pepper in one bowl. Beat eggs in the second bowl. Combine coconut and Panko flakes in the third bowl.
- Dredge the shrimp into the flour, then submerge in egg mixture, and then into the coconut mixture, pressing ensure even coating.
- Place pan on medium heat and cover the bottom with oil. Do not crowd the pan and fry the shrimp in. Turn after 2 minutes or when golden brown, and fry the other side for another 2 minutes. Be careful to not let the coconut burn.
- Rest the fried coconut shrimp on a towel lined plate when done.
- Mix dipping sauce ingredients together and serve with shrimp.
Vegetarian ‘Ulu version preparation instructions:
- 2 Mature, Ripe and Firm ‘Ulus
- 3 Cups Water
- Kosher Salt
- Heat oven to 325 degrees.
- Put ‘Ulu in a pan with 3 cups of water and cover tightly with foil.
- Place in the oven for 1-1.5 hours until fully cooked. Remove ‘Ulu from pan and place in the refrigerator for 2 hours minimum.
- Remove ‘Ulu from the refrigerator and peel skin. Cut into 3”x.75” and use in place of animal protein.
You can also substitute zucchini or firm tofu, as ‘Ulu may not be readily available on the mainland.