Shrimp and Coconut Spring Rolls

And now for the backlog.  Last month, Joanne requested an Asian-themed karaoke party for her birthday, and we complied.  My contribution was these shrimp and coconut spring rolls, and a terrible but heartfelt rendition of “These Eyes.”  I was late to the party because it took me a while to figure out how to open the coconut, but in the end it was quite successful.  But seriously, that coconut, it gave me trouble.

These coconut-opening instructions are very helpful, though I used different instructions which went approximately as follows:

  1. Using a screwdriver and hammer, poke a hole in the softest of the three holes in the coconut.
  2. Drain coconut milk through hole.  Save for later use.
  3. Place coconut in oven at 350 degrees for 20 minutes.
  4. Remove from oven, and crack coconut open with hammer.
  5. Remove coconut meat by gently prying from shell with a sharp knife.
  6. Make sure all shell remnants are removed from meat before using.

Also, I do not like shrimp, but most people seem to like shrimp, so yeah.

The recipe is here, at Epicurious.com

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2 responses to “Shrimp and Coconut Spring Rolls

  1. i loved these.. they were soo good!!

  2. These were delish! Shrimp or no shrimp! Also way to conquer the coconut.

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