Crispy Coconut Shrimp on Kaya Toast
|Coconut Butterfly Shrimp 16/20 ct. (Item# 057436)
|White Bread, Thick Sliced
|Soft Boiled Egg
|Dark Soy Sauce
- Fry the Coconut Shrimp in 350°F oil until internal temperature reaches 165°F.
- Spread the toast with butter and then the Kaya jam. Arrange the shrimp on top of the jam. Garnish with soft boiled egg, dark soy sauce and white pepper as desired.