Coconut and Sake Deep-Fried Shrimp

Name: Coconut and Sake Deep-Fried Shrimp
Cuisine: Chamorro
Ingredients: 16 large (21- to 30-count per pound) raw shrimp, shelled with the tails left attached; ¼ cup of sake; 2 tablespoons of soy sauce; ½ cup of cornstarch; 2 eggs, beaten; ¾ cup of dried, unsweetened coconut flakes; peanut oil for deep-frying (approximately 4-6 cups); sprigs of parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Sometimes it is difficult to tell whether the Japanese influence in Guamanian food results from island history, from proximity to the archipelago of the Rising Sun or from a willingness to cater to the tastes of Japanese tourists. Whichever it is, the fusion is serendipitous when it results in snacks like these.

Ingredients

16 large (21- to 30-count per pound) raw shrimp, shelled with the tails left attached
¼ cup of sake</

Asia
Oceania
Japan
Guam
Fish course
Snack
Pescatarian

Method

Make several, short diagonal incisions on the underside of each shrimp to prevent them from curling too much during frying.
Pour the sake and soy sauce into a large (1 gallon) resealable plastic bag. Add the shrimp, seal and refrigerate for about half an hour, occasionally turning and massaging the bag to distribute the marinade.
Meanwhile, pre