Coconut Shrimp
Ingredients
- 600 gWild shrimp (peeled, tail on)
- 100 gWheat flour (sifted)
- 2 pcEgg (beaten)
- 150 gCoconut meat (shredded)
- 100 gBreadcrumbs
- 750 mlPeanut oil (for frying)
- 1 pinchCayenne pepper
- 1 pinchGray sea salt
- 4 tbspmango chutney (for serving)
- 100 gPanko breadcrumbs
Method
An ultra-crispy coconut breading protecting a meaty, juicy shrimp. Out of the oil, the crust is amber and releases a toasted exotic fruit aroma.
- 1
Set up three bowls. The first with flour, salt, and cayenne pepper. The second with beaten eggs. The third with the mixture of shredded coconut, breadcrumbs, and panko.
- 2
Hold the shrimp by the tail. Dip them in the flour (shake off excess), then in the egg, and finally press them firmly into the coconut-panko mixture. The breading must adhere well to the flesh.
- 3
Heat the peanut oil to 180°C. Fry the shrimp in small batches. When the breading is a uniform golden brown and the shrimp is opaque, drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the fryer: if the temperature drops too much, the breading absorbs the fat and becomes soggy.
- Press firmly with the palm of your hand to embed the coconut into the shrimp flesh.
How long does this dish keep?
Consume immediately to maintain crunchiness. Raw breaded shrimp can be frozen flat before frying later.
