It’s been a while, I know. Busy summer it’s been, that’s for sure. I’ve decided to make a comeback with an easy but tasty recipe for crunchy coconut shrimps. If you’re having people round for dinner and have no clue what to serve for starters, you’re life has just gotten easier.
CRUNCHY COCONUT SHRIMP
400g uncooked and peeled king prawns or jumbo shrimps
1/3 cup flour
2 eggs, lightly beaten
pinch of salt
1 cup Panko Japanese breadcrumbs
1/2 cup desiccated coconut
pinch of black pepper, freshly ground
vegetable or rapeseed oil for frying
sweet chilli sauce, for dipping (Thai or Vietnamese chilli sauce is the best)
1-2 fresh lemons, to squeeze onto fried shirmp
HOW TO MAKE?
1. Use paper towels to pat dry the shrimp. Toss the shrimp with salt and black pepper.
2. Prepare three shallow dishes. Add the flour to one, eggs (lightly beaten) to the second one and panko breadcrumbs together with desiccated coconut to the last one.
3. Dip each shrimp in flour, then egg and breadcrumbs with coconut.
4. Add oil to the deep frying pan and start heating it up while preparing the shrimp, so it will be hot enough to start frying once you are finished with the prep.
5. Deep fry each shrimp in batches – don’t overcrowd the frying pan! About 6-7 shrimp at the time should be fine. Remember, the shrimp will cook very quickly, so keep an eye on the oil temperature. When they are golden brown, use a slotted spoon to remove them from the pan and transfer to a paper towel lined plate.
6. Serve with sweet chilli sauce and lime or lemon.