Coconut Shrimp Recipe with Orange Chili Sauce

By No Recipes · 35 min

Ingredients

Instructions

1. Stir 3 tablespoons orange marmalade, 3 tablespoons Thai sweet chili sauce and 2 teaspoons lemon juice in a small bowl to make the sauce.
2. Dissolve 2 teaspoons salt in 1 cup of water, add the peeled, deveined shrimp with tails trimmed (270 grams), and soak them for 10 minutes.
3. Whisk 1 large egg with 2 tablespoons water until smooth, then whisk in 40 grams all-purpose flour until no lumps remain. Put 70 grams shredded dried unsweetened coconut in a separate shallow bowl.
4. Heat about 1 inch of vegetable oil in a deep pot to 360°F (180°C). Set a wire rack over a baking sheet lined with 2 sheets of paper towels.
5. Rinse the shrimp in cold water until it runs clear, drain, and pat dry, pressing water out of the tails.
6. Hold each shrimp by the tail, coat it in batter and let excess drip off, then press it into the coconut so it sticks. Set on a plate or baking sheet and repeat with the rest.
7. Lower the shrimp gently into the hot oil and fry about 2-3 minutes, turning once halfway, until golden brown.
8. Move the cooked shrimp to the prepared rack to drain.

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