Coconut Shrimp
Ingredients
The shrimp
-
½
lb
jumbo shrimp or tiger prawn, peeled, deveined, tail on
-
2
eggs
beaten
-
2
teaspoons
sugar
-
oil
for deep-frying
The coating
-
1
cup
Japanese panko or breadcrumbs
-
½
cup
sweetened desiccated coconut flakes
Spicy Tartar Sauce
-
½
cup
mayonnaise
-
½
tablespoon
chili sauce
-
½
tablespoon
onion, finely minced
-
½
tablespoon
celery, finely chopped
-
1
squirt
lemon juice
Instructions
- Preheat the deep fryer to 350°F (176°C).
- Mix the panko and coconut flakes in a shallow bowl and set aside.
- In another bowl, combine all the ingredients for the Spicy Tartar Sauce and stir well to combine.
- Pat the shrimp dry with paper towels.
- Dip each shrimp into the egg mixture, then roll it in the panko and coconut flakes to coat.
- Shake off any excess and dip the shrimp into the egg mixture again for a second coating.
- Roll the shrimp in the panko mixture again to ensure they are well covered.
- Place the coated shrimp on a plate lined with parchment paper.
- Gently drop each shrimp into the oil and deep fry until both sides are golden brown.
- Use a strainer to transfer the shrimp to a plate lined with paper towels.
- Serve immediately with the spicy tartar sauce.
Nutrition Facts (estimated)
Servings
2
Calories
391
Total fat
13g
Total carbohydrates
32g
Total protein
33g
Sodium
1223mg
Cholesterol
449mg
You might also like