From the menu of . . . Hibachi Grill and Supreme Buffet, 6429 Tara Blvd., Jonesboro; 770-477-1110, www.hibachigrillandsupremebuffet.com
Q: For several years, I have gotten a creamed coconut and shrimp dish at different buffets around the country. It's my favorite. [Now] I have found it at Hibachi Grill and Supreme Buffet located on Tara Boulevard. I have only found it there on the weekends, but it is delicious and I would like to be able to have it whenever I like. I hope you can sweet-talk them into sharing the recipe.
-- Terri Gilreath, Atlanta
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, the 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.
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.
Hibachi Grill and Supreme Buffet’s Coconut Shrimp
Hands on: 15 minutes
Total time: 15 minutes
Serves: 6
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
In a small bowl, make sauce by combining mayonnaise, honey, condensed milk and coconut milk. Set aside. May be made ahead and refrigerated up to 1 week.
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 of 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.
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.
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