- 1 (14-ounce) can sugarcane, or one 12-inch piece fresh sugarcane
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup skim milk
- 1 cup unsweetened flaked coconut
- 2 cups Panko breadcrumbs
- 8 jumbo shrimp, peeled and deveined
- 2 cups canola oil
- Hot honey mustard for dipping
- Prepare sugarcane. If using canned sugar cane, drain and cut the cane lengthwise into 1/8th inch thick strips. If using fresh sugarcane, peel the cane, cut width-wise into 4-inch cylinders and slice lengthwise into 1/8th inch strips. You should have 8 skewers when completed. Set aside until ready to use.
- Mix the flour, salt and pepper together in a shallow pan. Set aside.
- Mix the eggs and LACTAID(R) Milk in a second shallow pan using a wire whisk until just blended.
- Stir together the coconut and breadcrumbs in a third shallow pan.
- Dredge shrimp in flour, then dip into the eggs, and finally coat with the coconut mixture.
- Skewer one shrimp onto each sugarcane strip (If using canned sugarcane you will have more strips than shrimp). Arrange the skewers on a parchment-lined baking sheet and set in the refrigerator until the coating is firm (30 to 60 minutes).
- Heat oil in a large frying pan over medium-high heat (Check to see if the oil is hot enough by carefully placing the end of a sugarcane strip in the oil; if the oil gently bubbles around the edges of the strip it is ready).
- Lower 2 to 3 shrimp skewers at a time into the hot oil and fry until the shrimp are golden brown. Set on paper towels to drain and keep warm while frying the remaining skewers.
- To Serve: Arrange the skewers on a large platter and set the mustard on the side for dipping.