Shrimp or Oysters Brochette
INGREDIENTS:
24 Raw jumbo shrimp; peeled 1 1/2 c Shredded coconut
1/2 c Flour Oil; for deep frying
Salt 1 c Bottled cocktail sauce
2 Eggs; beaten 1/4 c Crushed pineapple
24 Raw jumbo shrimp; peeled 1 1/2 c Shredded coconut
1/2 c Flour Oil; for deep frying
Salt 1 c Bottled cocktail sauce
2 Eggs; beaten 1/4 c Crushed pineapple
This Hawaiian-style shrimp dish came from the Safari Steakhouse restaurant in the Sheraton Waikiki Hotel in Honolulu. The shrimp are heavily coated with shredded coconut before being deep-fried and served with a pineapple cocktail sauce. Ono nui means "very good" in Hawaiian and this dish definitely lives up to its name.
Roll the shrimp in flour seasoned with salt, then dip in the beaten egg. Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the crushed pineapple. Serve the shrimp with the sauce on the side.
Roll the shrimp in flour seasoned with salt, then dip in the beaten egg. Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the crushed pineapple. Serve the shrimp with the sauce on the side.