Golden Fried Coconut Shrimp

  • Canola or safflower oil, for frying
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon salt, eyeball it in palm of hand
  • 2 pinches ground cayenne pepper
  • 1 1/2 teaspoons Chinese five-spice powder, available in spice aisle or Asian section
  • 1 cup shredded sweetened coconut
  • 2 egg whites
  • 1/2 cup flour
  • 1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter
  1. Heat 2 inches oil over medium high heat. (hint: A cube of bread should brown in a 10 count when oil is ready.)
  2. Season flour with salt, cayenne pepper and five-spice powder.
  3. Cut the lime into wedges and reserve.
  4. Toss coconut with bread crumbs to combine.
  5. Lightly beat the egg whites.
  6. Dip shrimp in the seasoned flour, then egg whites, then coat with the coconut breading.
  7. Fry shrimp 3 minutes on one side, and 2 minutes on the other in the hot oil until evenly golden and crispy. 
  8. Serve with Mango Ginger Dipping Sauce, or orange marmalade.

Yields 4-6 servings.

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