Crispy Coconut Shrimp on Kaya Toast

Menu Part


3 Each Coconut Butterfly Shrimp 16/20 ct. (Item# 057436)
3 Ounces Kaya Jam
1 Slice White Bread, Thick Sliced
2 Tablespoons Salted Butter
1 Each Soft Boiled Egg
As Desired Dark Soy Sauce
To Taste White Pepper


  1. Fry the Coconut Shrimp in 350°F oil until internal temperature reaches 165°F.
  2. 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.

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