Coconut shrimp can only be made at home

A: Hibachi Grill and Supreme Buffet in Jonesboro offers a selection of Chinese, Japanese and American dishes on its buffet each day. This coconut shrimp, however, is a victim of its own popularity. It’s no longer on the buffet, so the only way to enjoy this dish is to make it at home. Fortunately, the owners were willing to share the recipe.

Potato starch is available at natural food stores, Your DeKalb Farmers Market, Buford Highway Farmers Market and markets that carry Asian groceries. It makes for a particularly light and crisp crust on the shrimp.

Hibachi Grill and Supreme Buffet’s Coconut Shrimp

6 teaspoons mayonnaise

2 teaspoons honey

2 teaspoons sweetened condensed milk

2 teaspoons coconut milk

1 pound large shrimp, peeled

1 egg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup potato starch

Canola oil, for frying

Grated unsweetened coconut, for garnish

To make the sauce: In a small bowl, combine mayonnaise, honey, condensed milk and coconut milk. Set aside. This may be made ahead and refrigerated up to 1 week.

To make the shrimp: In a large bowl, toss shrimp, egg, baking powder and baking soda together. Add potato starch and toss to combine.

In a large saucepan, heat 2 inches oil to 350 degrees. Carefully lower shrimp into hot oil. Do not crowd pan. Fry until shrimp is cooked through, about 4 minutes. Remove cooked shrimp and drain. Repeat with remaining shrimp. Top fried shrimp with sauce, sprinkle with coconut and serve. Makes 6 servings.

Per serving: 304 calories (percent of calories from fat, 59), 17 grams protein, 15 grams carbohydrates, trace fiber, 20 grams fat (3 grams saturated), 153 milligrams cholesterol, 339 milligrams sodium.