Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs

Tempura Style Coconut Jumbo Shrimp
(serves 6-8)
from the former Billy Quon's in Monterey, California
Tempura Batter:
2 eggs
1/2 cup milk
1/2 cup all-purpose flour
Whisk together eggs and milk.  Slowly add flour until batter is slightly thick.  Chill until ready to use.
1/4 cup pineapple, diced 1/2 cup onion, diced
1 jalapeno pepper, minced 1/2 cup pineapple juice
2 T. brown sugar
In a sauce pan, saute onion until translucent.  Add pineapple, jalapeno and brown sugar.  Cook for 1-2 min.  Add pineapple juice and simmer for 10-15 min. or until sauce coats the spoon.
4 doz. shrimp (16-20 lb size)
1 coconut, unsweetened & shredded
1 cup all-purpose flour
Peanut Oil
3  10" bamboo skewers per guest
Butterfly shrimp and place 2 on each 10" bamboo skewer.   Dust with flour, coat with tempura batter, sprinkle generously with coconut, and deep fry until golden brown.  Arrange on platter with dipping sauce in a ramekin.

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