Coconut Shrimp pairs crisp coconut-coated prawns with a quick sweet chili vinegar sauce for a bright, crunchy appetizer or ulam.
30 minutes · Serves 5
Ingredients for Coconut Shrimp
1 lb large shrimp, cleaned and peeled
Salt and ground black pepper, to taste
1/2 cup all-purpose flour, for dredging
1 cup bread crumbs
1 cup sweetened desiccated coconut
1 cup cooking oil, for frying
1 egg
1 cup all-purpose flour, for batter
1 cup fresh milk
1 teaspoon baking powder
1/2 teaspoon salt, for batter
2 teaspoons minced garlic
3/4 cup rice vinegar
3/4 cup sugar
1 Thai chili pepper
3/4 cup water
1 teaspoon ketchup
2 teaspoons cornstarch
1 1/2 tablespoons water, for slurry
Salt, to taste
How to cook Coconut Shrimp
1.Make the sauce first: blend or process the minced garlic, Thai chili, and 3/4 cup water for about 10 seconds.
2.Bring the rice vinegar to a boil in a saucepan, add the garlic-chili mixture, and cook for 2 minutes while stirring.
3.Add the sugar and stir until dissolved, then season with salt and stir in the ketchup.
4.Mix the cornstarch with 1 1/2 tablespoons water to make a slurry, pour it into the saucepan, and cook over medium heat while stirring until the sauce thickens; set aside.
5.Season the shrimp with salt and ground black pepper and let them stand for 5 minutes.
6.For the batter, whisk together the egg, 1 cup flour, fresh milk, baking powder, and 1/2 teaspoon salt until smooth.
7.Combine the bread crumbs and sweetened desiccated coconut in a shallow bowl.
8.Coat each shrimp in the 1/2 cup flour, dip in batter, let excess drip off, then roll in the coconut-bread crumb mixture until fully covered.
9.Heat the oil in a pan over medium heat and fry the shrimp in batches, turning as needed, until both sides are golden brown and the shrimp are cooked through.
10.Drain on paper towels and serve with the sweet chili sauce.
