It’s been far too long since I’ve deep-fried food and had a crazy craving for some seafood. Shrimp fry with a lovely twist of coconut and breadcrumb mix was a great treat.
Coconut Shrimp Fry 🍤 has a delicious coating of sweetness and light crunch. Although I had fresh grated coconut I wanted to try out the dry desiccated coconut 🥥. It’s available in most supermarkets especially when fresh coconut is not available locally.
For the two of us it was a good amount of shrimps as a side. I prefer buying fresh shrimps than the pre-packed peeled ones as I am always not too sure how fresh they are.
Preparation time: 15 minutes(excluding marination & peeling)
Cooking time: 20 minutes
Shrimps medium large – 500 g (with shell), peeled with tail intact
Vegetable oil for deep-frying
Coconut milk – 250 ml
Red chili powder – 1 tbsp
Coriander leaves – 3 stems, finely chopped
Oregano – 1 tsp
Salt – 1/2 tsp
All-purpose flour – 1 cup or as needed
Egg whites – 4 small, lightly whisked
Desiccated coconut (dry) – 3/4 cup
Breadcrumbs – 3/4 cup
1. In a medium bowl, mix the coconut milk, chili powder, oregano, salt, coriander leaves. Add the shrimps soaked in the mixture. Cover with plastic wrap and refrigerate for 1 hour.
After an hour, discard the marinade.
2. Place flour in one plate, egg-whites in another with a pinch of salt and in the third place the coconut and breadcrumb mixture (equal portions of both).
Coat the shrimps first in flour, remove excess flour. Dip it in egg white and then coat it with coconut-breadcrumb mixture.
3. In a large deep-frying pot, pour enough oil at a depth of 2 inches. Heat at a temperature by testing the oil.
Fry in batches, add coated prawns to hot oil turn side in 2 mins and fry until it changes color or cooked through. Do not overload the pot while frying.
Serve with any sauce of your choice. We had it with a quick dip of yellow mustard sauce.
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