Crispy Coconut Shrimp
What You Need
tbsp (45 mL) all-purpose flour
1/2 (2 mL) salt
1/4 pepper
1 lb jumbo shrimp
1-1/4 unsweetened desiccated coconut
1 vegetable oil, for deep frying
Instructions
In large bowl, whisk together eggs, flour, salt and pepper until smooth; let batter stand for 30 minutes.
Meanwhile, peel and devein shrimp, leaving tails on. If desired, butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Pat shrimp dry.
Place half of the coconut on plate. Holding shrimp by tail, dip into batter, letting excess drip off. Dip into coconut, turning to coat all over and adding remaining coconut as needed. Set on rack on rimmed baking sheet.
Pour enough oil into deep-fryer or deep heavy-bottomed pot to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds.
In batches, deep-fry shrimp, turning once, until golden, about 1 minute. Using slotted spoon, transfer shrimp to paper towel-lined rimmed baking sheet to drain. (Make-ahead: Let cool; place on parchment paper-lined rimmed tray. Cover loosely with plastic wrap and refrigerate for up to 4 hours; reheat in 350F/180C oven until crisp and hot, about 6 minutes.)
Serve shrimp with Citrus Mango Dip.
Citrus Mango Dip
While the shrimp are fabulous on their own, this sweet yet tangy dip accentuates their lusciousness.
This recipe makes 1 serving(s)
What You Need
1 cup peeled diced mango
1 granulated sugar
1 tbsp lime juice
1 pinch pepper flakes
1 salt
1 tbsp fresh coriander, finely chopped
1 granulated sugar
1 tbsp lime juice
1 pinch pepper flakes
1 salt
1 tbsp fresh coriander, finely chopped
Instructions:
In blender or small food processor, puree together mango, sugar, lime juice, hot pepper flakes and salt until smooth. Stir in coriander. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
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