Maple Coconut Prawns
1 lb 21/25 peeled & deveined, tail on, raw shrimp (about 24 shrimp)
4 oz Lyons Select 5% Maple Syrup
8 oz Water
8 oz Flour
1 Tbsp Kosher Salt
1/2 Tbsp Black Pepper
1 Tbsp Vegetable Oil
2 oz Lyons Select 5% Maple Syrup
8 oz Cold Water
16 oz Shredded Coconut, unsweetened (you will get better results with shorter flakes)
Other Delicious Lyons Maple Syrup Options - Item #’s 0044, 0229, 0233,0242
Marinate the shrimp in a mixture of eight ounces of Lyons Select 5% Maple Syrup and eight ounces of water for 30 minutes in the refrigerator. Mix the dry ingredients together, then stir in the oil, two ounces of syrup and ice cold water to make a batter. Remove the shrimp from the marinade, coat them in the extra flour. Dip into batter, shake off excess, then roll in the coconut. Set on a tray and let rest for 3 minutes. Fry in 325° oil until the coconut is golden brown and the shrimp is fully cooked. Serve with your favorite dipping sauce.
Makes 4-6 servings.
Serving Suggestions: The perfect dipping sauce for this appetizer is our delicious maple mustard sauce!