These are what seem to be the original “coconut shrimp,” as noted in Vic Bergeron’s 1968 cookbook, “Trader Vic’s Pacific Island Cookbook.' But instead of coconut, the shrimp are coated in crushed rice noodles that have been deep-fried first, so they’re light and crunchy. The texture of the noodles gives the shrimp an extremely light and crunchy coating — similar to the crispy fried edges of Japanese tempura — that makes them fun to eat. Cocktail sauce spiced with more prepared horseradish cuts the fried crunchy shrimp with plenty of nose-tingling heat.
These are what seem to be the original “coconut shrimp,” as noted in Vic Bergeron’s 1968 cookbook, “Trader Vic’s Pacific Island Cookbook.” But instead of coconut, the shrimp are coated in crushed rice noodles that have been deep-fried first, so they’re light and crunchy. The texture of the noodles gives the shrimp an extremely light and crunchy coating — similar to the crispy fried edges of Japanese tempura — that makes them fun to eat.
Add the flour, salt, pepper and MSG, if using, and whisk to combine. In a medium bowl, whisk the eggs together until smooth and season with a pinch of salt and pepper.Dip one shrimp in the beaten egg to coat, then place in the dry mixture and press to coat. Dip again in the egg, then again in the dry mix, pressing to ensure the shrimp is well and evenly coated. Place the shrimp on a parchment paper-lined baking sheet and repeat with the remaining shrimp, egg and dry mix.
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