Behind the Bash - Barton G's Coconut Crusted Voodoo Shrimp Recipe

[FITZHAMMER]

Watched Behind the Bash the other day and was blown away by the appetizers done by caterer Barton G. Unforuntately......the Food Network isn't giving the recipe for the Coconut Crusted Voodoo Shrimp (or any of the other recipes....this episode must have been aired a long time ago and they no longer have the recipe available). Hoping that someone might have it.....any help would be very much appreciated!!!!!!!

[wendypooh]

I just watched Behind the Bash and Giada (while eating the voodoo shrimp) comment on the chili flakes and that's what made it hot..I hope this is a help for you...I want to make them soon...

[FITZHAMMER]

Thank you....I can't wait to make it!!!!!!!

[madisoneats]

This is the recipe that I have for it-- dont know if it's the exact same one but it is GOOD!

Coconut Crusted Voodoo Shrimp
Makes 3 skewers

8 cups canola oil, for frying
1 eggroll wrapper, cut into 1 1/2-inch wide strips
3 ounces lump crabmeat
3 ounces Japanese seaweed salad
3 large shrimp, peeled and deveined
1 egg, beaten
3 ounces all-purpose flour
3 ounces Japanese (panko) bread crumbs
3 ounces shredded coconut
1 tablespoon sesame seeds
Wooden skewers
Sweet and sour sauce, for dipping
Mango or pineapple chutney, for dipping

In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F.
Lay the eggroll wrapper strips on a cutting board.

Top with 1-ounce each of crabmeat and seaweed salad.

Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash.

Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs.

Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes.

Serve with sweet and sour sauce and mango chutney for dipping