Posted by Ecomm Admin on

Yuzu Coconut Shrimp

Yuzu Coconut Shrimp

  • Prep Time: 25 Minutes
  • Cook Time: 5 Minutes
  • Serves: 4


1. Peel the shell off the prawns, leaving the tail on. Pat dry with paper towels then season with salt and pepper. Mix the shredded coconut and panko together in a large, shallow bowl.

2. In a small bowl, whisk together the egg, Bachan’s Yuzu Japanese Barbecue Sauce, 1/2 cup of the flour, baking powder, and 1/4 cup water. The batter will be thick.

3. Dredge the prawns in remaining 1/2 cup of flour, then the batter, then the coconut panko, pressing to adhere. Repeat with all of the prawns. Let freeze in a single layer on a baking sheet until firm, about 30 minutes.

4. Heat the oil to 350°F. When hot, add the prawns 2-3 at a time and deep fry 2-3 minutes or until golden brown, flipping as needed. Drain on a wire rack.

5. Enjoy with plenty of Bachan’s for drizzling or dipping.