Prep Time 20 minutes Cook Time 12 minutes
this came from our provider by Annabel Karmel
Coconut shrimp is a hugely popular dish. I'm not sure who thought of the addition of coconut originally, but the flavor of the coconut seems to complement the sweetness of the prawns. I love the very light and crispy Japanese Panko breadcrumbs but if you can't find them then use ordinary dried breadcrumbs instead.
What you'll need
Shrimp
- 12 large raw shrimps, peeled and deveined and tails on, I used the 31-40 count size shrimp
- 1/3 cup panko breadcrumbs or 1/4 cup unseasoned dried breadcrumbs
- 2 tablespoons plain flour
- 1 egg
- 1/2 teaspoon soy sauce
- 2 tablespoons unsweetened shredded coconut
- canola oil, for frying
Dipping Sauce
- 2 tablespoons sweet red chili sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon mirin
Notes:
Not suitable for freezing or reheating.
How to make it
- Mix the dipping sauce ingredients together in a small bowl. Divide between 4 smaller dipping bowls and set aside.
- Pat the shrimp dry with paper towels. Spread out the flour on a large plate. Whisk the egg and soy sauce together in a bowl. Mix the breadcrumbs and coconut together and spread out on a second plate
- Dust the shrimps with the flour then dip in the egg and roll in the coconut breadcrumbs. Transfer to a plate or baking sheet. The crumb coated shrimp can be kept in the fridge, covered for up to 2 hours before cooking.
- Put some canola oil in a wok or deep-sided frying pan, to the depth of half an inch. Heat over a medium heat, until a breadcrumb dropped into the oil sizzles and browns in around 30 seconds. Add the coated shrimp and cook for 2-3 minutes on each side, until golden. If the shrimp are browning too quickly then lower the heat slightly. Don't overcrowd the pan -- you may need to cook the shrimp in 2 batches.
- Drain the cooked shrimp on a couple of layers of paper towels and allow to cool slightly, then serve with the dipping sauce.
