I love rice and so does my husband. We try to find different ways to prepare and enjoy this wonderful food. Through time, we found hundreds of recipes, some simple and some exotic, and have enjoyed preparing them. We've found some real winners, which I have published on this blog and some that are not so great, which are in my personal "do not" repeat folder. I have created this site to share those memorable dishes - which are all about this wonderful food called "rice".

Coconut Shrimp with Sweet and Sour Guava Sauce

This is really wonderful. I think it is better than what you get at the restaurants.  It is not as sweet which I prefer.  It is another easy recipe to fix and so very impressive when done. People will think you have gone "gourmet" on them. The recipe calls for "Panko" which is Japanese bread crumbs. This is what make this really great. You can find panko at any Asian grocery store. I am also starting to see it at some high end American grocery stores as well (Central Market, etc.) You need to measure it out and not go by weight, if you don't, you will end up wasting a lot. So make sure you measure.

1 1/2 lbs shrimp (16/20 count)

1/3 cup all-purpose flour
3 eggs
1 cup coconut flakes
1 cup toasted cashew nuts (crushed or finely chopped)
1 1/2 cups panko (Japanese bread crumbs)
4 cups vegetable oil, for deep frying

Sweet and Sour Guava Sauce:
1/2 cup ketchup

1/4 cup white wine vinegar or apple cider vinegar
2 teaspoons soy sauce
1/2 cup granulated sugar
1/2 cup guava juice
1 1/2 teaspoons minced garlic
1/4 teaspoon hot pepper sauce (optional)
1/4 cup pineapple juice
1/4 cup cornstarch mixed with 3 tablespoons water, for thickening

For the sauce:
In a medium saucepan, heat the garlic stirring constantly.  Add ketchup and all the ingredients, except cornstarch mixture. Stir sauce until well blended, bring to a boil. Add the cornstarch mixture, stirring constantly to make sure no lumps develop. Reduce heat and simmer, stirring frequently until thickened.

For shrimp:
Shell and devein the shrimp and pat dry with paper towels. Put the flour in a shallow bowl. Beat the eggs in separate bowl. Third bowl, mix the coconut flakes, cashew nuts and panko together.

Dust the shrimp with flour, shaking off excess, then dip them in beaten egg. Roll them in the coconut breading, making sure it is totally covered. Bread all the shrimp at the same time. Heat oil in a deep pot or wok over medium heat. Check to make sure it is hot before adding shrimp by dropping a little of the breading. If it sizzles, you are ready. Fry the shrimp, 4 or 5 at a time, for about 3 minutes or until golden brown.  Do not over crowd in the pan or they will stick together; drain on paper towels. You can serve it with the sweet and sour guava sauce on the side for dipping or you can toss in the sauce.  It is great with fried rice or steamed white rice.  You can also serve this with the sauce on the side as an appetizer. Enjoy!

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