Coconut shrimp is easy to make and takes two basic ingredients: coconut & shrimp. This coconut shrimp recipe yields the crispiest coconut shrimp ever!
Recently, there is a new takeout place near my neighborhood that sells all sorts of popular items—Korean BBQ ribs, japchae, tonkatsu, and coconut shrimp. I have fallen in love with its coconut shrimp and have been packing them for lunch, at least twice a week. The coconut shrimp is unlike others that I have tried before—the shrimp has a juicy sweet taste that bursts in my mouth and the coating is crispy, airy, without being greasy.
While I love going there for my coconut shrimp fix, it’s quite expensive as the $12 lunch box gets me only 4 shrimp. So, I decided to just make my own. I used tiger shrimp, which is ideal for coconut shrimp because of the texture, but I find the frozen tiger shrimp pretty tasteless sometimes. To sweeten up my coconut shrimp, I added some sugar into the beaten egg, which is for the dipping of the coconut shrimp before coating with the panko and coconut flakes. To make the coconut shrimp extra crispy, I dipped the shrimp into the beaten egg and the coating twice. The end result is an amazing serving of coconut shrimp—plump, juicy, crispy, with a tint of sweetness. I made spicy tartar sauce as the dipping sauce.
I asked my nanny to taste the goods, and she said that it’s the BEST coconut shrimp that she has ever tasted. She immediately asked for my coconut shrimp recipe. Try it yourself, coconut shrimp makes a great party food that is sure to please.
Serves 2 as a snack | Cook Time: 20 minutes
1 heaping cup Japanese panko or bread crumbs
1/2 heaping cup unsweetened dessicated coconut flakes
1/2 lb. Tiger shrimp, peeled, deveined, but leave tails intact
2 beaten eggs + 2 teaspoons sugar
Oil for deep-frying
Spicy Tartar Sauce Dip
1/2 cup mayonnaise
1/2 tablespoon chili sauce or to taste
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
Squirt of lemon juice
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