Latest news, food, business, travel, sport, Tips and Tricks...

Coconut Shrimp Recipe

Coconut Shrimp

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

  1. Mix the dipping sauce ingredients together in a small bowl. Divide between 4 smaller dipping bowls and set aside.
  2. 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
  3. 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.
  4. 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.
  5. Drain the cooked shrimp on a couple of layers of paper towels and allow to cool slightly, then serve with the dipping sauce.

,

No comments:

Post a Comment