Hi, my friends and I are putting together a Belizean dinner and would love to get a recipe like the wonderful coconut shrimp from Rasta Pasta. Can anyone help? Thanks.
The trick to our Coconut batter dipt..is that we use Japanese Bread crumbs called Panko...They add just the right crunch mixed with shredded coconut but first make a basic beer batter to dip first then in coconut mixture.. make sure your oil is really hot and use lots of paper towels for soaking up excess oil after...enjoy Maralyn
The opinions and views expressed on this board are the subjective opinions of Ambergris Caye Message Board members and not of the Ambergris Caye Message Board its affiliates, or its employees.