Fried Coconut Beef Skewers

 

For a friend’s birthday recently, I made some coconut chicken (ooh, that has to be another post, very tasty)! Anyway, afterward, I had all of this extra sweet shredded coconut. I suppose I could’ve made more coconut chicken or shrimp, but have you ever gotten into that frame of mind where you look at all of the ingredients you have in your refrigerator and start thinking creatively? Well, that was me.

I looked in the kitchen and decided to make something I’ve actually never had before, but it is probably very popular somewhere in the world. I decided to fry some tasty coconut beef!

I started by chopping some skirt steak into skewer-able strips (is “skewar-able” a word? if not it should be!)

I marinated the chunks using my favorite typical chinese spices and salt, pepper, and corn starch. Then, I patted on the coconut. The corn starch helps make the coconut stick like glue to the meat when it’s fried. Once its fried up, some nice bamboo skewers are perfect for the presentation.

Yum! I was surprised how good this was. Sweet and crunchy at the same time. I think the coconut helps to lock in the juice. Very juicy!  For some reason the flavors took my imagination to some nice Hawaiian beach barbecue…I’ll have to figure out why I imagined that someday!

The result (pictured above) has some scrumptious Japanese mayo. Japanese mayo doesn’t have sugar so it’s just salt, vegetable oil, egg, and vinegar. In addition, some Katsu sauce completed the toppings.

PS. I also have to admit I had some Japanese sake with this!