Enticingly golden, sweet, crisp-crispy finger food that will transport you to paradise, with just one bite. Chomp, chomp!
Oh how I love puttering, playing, and cookin' stuff up in a Kona kitchen. And then to go a step further and make some pupus (or lunch, or dinner!) that actually taste like paradise is as good as it gets.
A few days ago I came across a video of Matt Young, executive chef at the iconic, famed, restaurant, Duke's Waikiki, showing just how to make Duke's signature dish - Coconut Shrimp. I watched it a couple of times, then went back and watched it again, smiling bigger and more eagerly with every viewing.
That's it! I pulled out my old recipe notes on Coconut Shrimp I have made in the past but kept diverting to Duke's. And of course, by now, I have a big, ol' craving. My craving to cook certain things, is as hot-damn, as my cravings to munch. Lucky am I!
In no time at all I was zipping down to our local KTA grocery store to grab just what I needed. And whooeee, I found some 13/15 count, frozen, Wild Caught Red Argentina Shrimp, EZ-peel, tail-on. I possibly even giggled, on the spot, when I came across these shrimp.
Back to my Kona kitchen, I counted the shrimp out to thaw, and set up my 3-step breading station on the counter. First, flour for dredging the shrimp, then whisked eggs to dip in, before coating in a mixture of unsweetened coconut flakes and panko.
Wok ready, with a mixture of corn and canola oils - just because that's what I have on hand.
As this particular batch of coconut shrimp was for dinner I got some sticky rice going, and thinly sliced some red onion and local Japanese cukes to soak in Sunomono dressing for a bit. Dipping sauces were homemade Hawaiian Chili Pepper Water and Thai Sweet Chile.
Thanks for making me smile out loud Kona Coconut Shrimp!
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Big, big, Mahalos to Duke's Waikiki for this Shazam!
recipe inspiration, for The Last Wonton.
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1 pound jumbo shrimp (13-15 count)
1 cup flour, seasoned with a bit of salt and pepper
2 cups unsweetened coconut flakes
2 cups panko breadcrumbs
4 cups canola, corn or peanut oil, for frying
Peel and devein the shrimp, leaving tail on. With a sharp knife, make a narrow slice along the back of each shrimp to “butterfly” it.
You will need three small bowls. In the first bowl, add the flour and season with salt and pepper. In the second bowl, crack and whisk eggs. In the last bowl, mix together the coconut flakes and panko.
Working with one shrimp at a time, begin to crust the shrimp, coating well with each 'step'. Place shrimp in flour, then egg, then coconut mixture. Lightly press the coconut mixture on the shrimp, place on a plate. Continue this process until each piece of shrimp is coated.
In a deep sauté pan or wok, bring oil to 350 degrees. Gently drop shrimp into the oil and fry until golden brown, about 2-4 minutes, flipping shrimp halfway through. Remove with tongs or a slotted spoon. Look at that tropical texture, baby! Drain on a paper towel and serve immediately, with your favorite dipping sauces. Onolicious!