- 1/2 lb jumbo shrhimp
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup dry flake coconut, sweetened or unsweetened
- 1/4 tsp. salt
- 4 oz. pomegranate juice
- 2 Tbsp. brown sugar
- 2 Tbsp. red wine vinegar
- 1/4 tsp. wasabi paste
Peel and devein the shrimp. Soak shrimp in milk in a bowl.
Combine all ingredients over medium high heat in a sauce pan and bring to a steady simmer. Once sugar has dissolved, reduce heat and simmer until the mixture has reduced by half.
Combine coconut, salt and flour on a plate. Dredge shrimp in mixture.
Heat two inches of oil in a skillet and when hot, fry shrimp in batchs until they achieve a golden brown crust. 2-4 minutes. Drain shrimp on paper towels and serve with dip.
Serves: 4-6 as an appetizer