Author Notes
Fresh Onaga is a Hawaiian cold water snapper with a slightly firm texture sweet flavor. Use fresh coconut that is grated. —Chef Tom Minchella
Ingredients
- For theTempura Batter for the Shrimp
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2 cups
A.P. Flour
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2 cups
cornstarch
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2 tablespoons
baking Powder
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2 tablespoons
baking soda
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1-2 cups
ice cold water
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8 pieces
Peeled and deveined large shrimp
- For the Papaya Salsa and Cocount Panko Crust
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2 cups
Diced ripe papaya
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1/2 cup
Diced red bell pepper
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2 tablespoons
Diced jalapeno
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1/2 cup
Chopped scallion
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1 tablespoon
Peeled and grated ginger root
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1 piece
Fresh coconut, meat removed and grated
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1 cup
Panko Crumbs
Directions
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Mix the grated coconut and panko crumbs together.
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Make the tempura batter and fry 8 shrimp until golden.
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Make the salsa, mix all ingredients.
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Heat a non stick skillet over medium heat and add 2 tablespoons of butter
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Place the top of the Onaga or snapper in the coconut and panko mixture and press slightly. Place the coconut side down in the pan and cook unitil golden. Turn over and bake in a 350 degree oven for 7-10 minutes or until cooked through.
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Remove the Onaga and place on a plate.
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Top the Onaga with the papay salsa and the shrimp.
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