Hawaiian Coconut Shrimp With Sweet And Sour Soy Sauce Food

HAWAIIAN SHRIMP

Steps:

• Preheat grill for high heat.
• Thread shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.
• Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting often with reserved sauce.

SWEET AND SOUR SHRIMP

Steps:

• To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
• In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
• In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
• Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
• Remove from the heat and serve over rice.

HAWAIIAN COCONUT SHRIMP

Steps:

• SAUCE: mix together all ingredients and set aside.
• SHRIMP: Peel and devein shrimp, leaving the tails on.
• Rinse and drain.
• In Bowl 1, place 1/4 cup all-purpose flour.
• In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
• In Bowl 3, place flaked coconut.
• Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
• Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
• At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
• In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
• Drain on paper towels.
• Repeat process until all shrimp are cooked.
• Serve with Honey Mustard Sauce.
• Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.

HAWAIIAN SWEET AND SOUR SHRIMP

Steps:

• 1. Gather together and prepare all ingredients
• 2. COOKS NOTE If you are using seperate bottles of the two syrups, just use equal parts of each
• 3. Heat your wok or non stick pan over a med high heat Add 2 tbsp coconut oil to the hot pan, and throw in the garlic and ginger, give a quick swirl and add the shrimp.
• 4. Cook the shrimp just to pink and remove to side dish. Add remaing coconut oil and add vegetables, cook 3 a 4 mins, just to soften but still crisp. Toss in mushrooms, give a quick stir and add passion coconut syrup, fish sauce, soy sauce and shrimp, stir to combine. Stir in water and cornstarch and remove from heat. Sauce will thicken
• 5. Serve immediately over rice

HAWAIIAN COCONUT SHRIMP WITH SWEET AND SOUR SOY SAUCE

Steps:

• Mix flour, sea salt and pepper on a large plate.
• lightly beat egg whites in a medium bowl.
• spread coconut on another large plate.
• dip shrimp in flour then in egg whites.
• roll each shrimp in coconut until well covered.
• heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
• Soy Sauce:.
• Mix all ingredients and stir until sugar is dissolved.
• makes 1 cup.
• Serve shrimp with sweet and sour soy sauce.

HAWAIIAN SWEET AND SOUR CHICKEN

Steps:

• Whisk egg in small bowl. Mix flour, salt, and pepper in another small bowl.
• Dip cubed chicken in egg, then in flour/salt/pepper mixture to coat - Put in pan with preheated oil and fry in batches.
• While chicken is cooking cube the green pepper and boil till tender. Drain and set aside.
• Once chicken is done, make sauce:.
• In a medium saucepan put one cup of water and dissolve 1 bullion cube into it (or use 1 cup of chicken stock - either works). Add the juice from the can of pineapples, the soy sauce and the sugar. Mix the cornstarch into the vinegar before adding it to the sauce - it makes it easier to blend. Heat the sauce till thick and glossy. You will have to stir it often, especially when it starts to thicken.
• Put the chicken, drained pineapples and peppers into a bowl - add the sauce and mix.
• Serve over hot rice.

COCONUT SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE

Steps:

• Wash and dry the shrimp on paper towels.
• Put cornstarch, egg whites and coconut into three separate bowls.
• Dip shrimp into the cornstarch.
• Shake off the excess.
• Dip into the egg white.
• Dip into the coconut, pressing into the shrimp.
• Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
• Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
• Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.

CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE

Steps:

• RED SWEET AND SOUR SAUCE:.
• Mix all ingredients.
• Have ready for shrimp.
• SHRIMP:.
• Remove shells from shrimp, leaving tails intact.
• If shrimp are frozen do not thaw; peel under running cold water.
• Make a shallow cut lengthwise down back of each shrimp and devein.
• Slit shrimp lengthwise down the back almost in half.
• Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
• Cover and refrigerate 10 minutes.
• Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
• Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
• Stir shrimp into batter until coated.
• Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
• Serve hot with sauce.