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Coconut Macadamia Shrimp
Book Information
The Professional Chef (8th Edition)
Page: 1004
Ingredients
All-Purpose Flour
Asian Dipping Sauce (page 990)
Baking Soda
Coconut
Coconut Milk
Dry Sherry
Egg
Garlic
Ground Macadamia Nuts
Hoisin Sauce
Rice Wine Vinegar
Shrimp
Soy Sauce
Vegetable Oil
Tags
Hors d'Oeuvre and Appetizers