Coconut Shrimp

Fry it, bake it? your call, it’s still delicious 🙂

INGREDIENTS :

Shrimp Marinade

  • 200g shrimps, medium, deveined, tail intact
  • 1 tbsp vinegar or lemon juice
  • salt & pepper to taste

Breading Mix

  • 1/4 cup panko or japanese bread crumbs
  • 1/4 cup plus 2 tbsp desiccated coconut
  • 1/2 tsp flour
  • 1 egg, beaten
  • 1 tsp instant coconut powder (Santan or King brand, optional)
  • 1 tbsp water
  • 1/2 tsp sugar
  • salt & pepper to taste

Tartar Sauce

  • 1/2 cup mayonnaise
  • 1/2 tbsp onion, minced
  • 1 hard boiled egg, mashed
  • chili flakes (start at 1/4 tsp, then taste)
  • salt and pepper to taste
  • 1/4 – 1/2 tsp lemon juice or 1/2 tsp sweet pickle relish

PROCEDURE Prepare the tartar sauce

Combine the ingredients in a small bowl, cover and let sit in the fridge until ready to use. Adjust the taste accordingly.

Prepare the Shrimps

In a small bowl, combine all the ingredients for the marinade and marinate the shrimp for at least 15 minutes.

Prepare the breading

Prepare 2 bowls and a tray.

On the first bowl combine panko and dessicated coconut. Set aside.

On the 2nd bowl, combine all the remaining ingredients. Set aside.

Cooking methods, either Deep Frying or Baking

Dip the shrimp to the egg mixture then dredge in panko and desiccated coconut, making sure the shrimp is well coated, leave the tail uncoated. Put in tray lined with parchment paper and repeat the process until all the shrimps are coated.

FOR BAKING Method

Preheat oven to 400F and bake for 15 minutes or until it turns golden brown (or light brown if you wish).

FOR DEEP FRYING Method

Preheat your pan with oil at least 3 inch high. Dip each shrimp but make sure not to overcrowd the pan, fry until golden brown.Tips on Deep Frying, click here.

Note :

Instant coconut powder is optional, you can omit it as well as the 2 tbsp desiccated coconut if you want a subtle coconut flavor.

When cleaning the shrimp, make sure that the hard pointed part of the tail is cut. This will prevent the oil from splattering while frying. 🙂

shrimptail

Serve while hot and enjoy!

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6 thoughts on “Coconut Shrimp

  1. Pingback: Veggie Fried Rice | The Sweet & Savory Side of Me

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