Coconut Shrimp Recipe

By The Cooking Foodie · 35 min

Ingredients

Instructions

1. Butterfly each shrimp by slicing a slit down its back, about three-quarters deep, to the tail, then gently open it. Season lightly with salt and pepper.
2. In a large bowl, whisk together the egg, sparkling water or beer, half the flour (about 65g), baking powder, salt, garlic powder, chilli flakes and paprika until smooth.
3. Put the shredded coconut and panko in a second bowl and mix them together.
4. Put the remaining flour (about 65g) in a third bowl.
5. Dredge each shrimp in flour, shake off the excess, dip it in the batter, then press it into the coconut and panko mix until well coated. Set on a tray.
6. Optional but recommended: freeze the coated shrimp for 30 minutes.
7. Heat oil in a large pan to 175°C/350°F. Fry the shrimp in batches for 2 minutes per side, until golden brown and cooked through. Drain on paper towels.
8. Serve immediately with sweet chilli sauce.

Summarized from The Cooking Foodie's video. Watch it for the details.

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