Coconut Shrimp

Name: Coconut Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters panko-style bread crumbs; 118 milliliters palm sugar or brown sugar; 1 Tbsp corn starch; 177 milliliters flour; 2 cloves garlic, grated on a microplane; 4 servings Kosher salt; 2 liters canola, vegetable, or peanut oil; 1 Tbsp dried red chili flakes, or 2-3 thai bird chilis, finely sliced; 118 milliliters rice wine vinegar; 1 Tbsp Thai fish sauce; 237 milliliters shredded unsweetened coconut; 118 milliliters water; 2 whole eggs; 907 grams Twenty-Four 12/15 count jumbo shrimp (about , peeled and deveined

Coconut Shrimp might be just the main course you are searching for. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 4861 calories, 56g of protein, and 495g of fat. A mixture of eggs, chili flakes, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Season shrimp with salt and set aside.

Ingredients you will need

Shrimp

Salt

Mix coconut and panko in a large mixing bowl and whisk to combine.

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Coconut

Panko

Equipment you will use

Mixing Bowl

Whisk

Mix eggs and 2 tablespoons flour in a large mixing bowl and whisk until homogenous.

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All Purpose Flour

Egg

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Mixing Bowl

Whisk

Place remaining flour in a large mixing bowl.

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All Purpose Flour

Equipment you will use

Mixing Bowl

Add shrimp to bowl with flour and toss to coat evenly.

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Shrimp

All Purpose Flour

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Bowl

Transfer shrimp to egg mixture, shaking off excess flour. Toss to coat thoroughly. Hold the bowl with the coconut mixture in your let hand, and tossing constantly, pick up shrimp one at a time with your right hand, allow excess batter to drip off, and toss in the coconut mixture. The shrimp should end up evenly coated without sticking to each other.

Ingredients you will need

Coconut

Shrimp

All Purpose Flour

Egg

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Bowl

transfer the shrimp to a plate, wiping batter and crumbs off of their tails as you go. Set aside for 10 minutes.

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Shrimp

Meanwhile, make the sauce.

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Sauce

Combine the garlic, chili flakes, sugar, vinegar, and 1/2 cup water in a small saucepan and heat until sugar is dissolved.

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Red Pepper Flakes

Vinegar

Garlic

Sugar

Water

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Sauce Pan

Mix together remaining water and corn starch in a small bowl to create a smooth slurry.

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Corn Starch

Water

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Bowl

Whisk it into the sauce and bring to a boil over medium high heat to thicken.

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Sauce

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Whisk

Remove from heat and whisk in fish sauce. Set aside.

Ingredients you will need

Fish Sauce

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Whisk

Heat oil in a large wok or Dutch oven to 375°F as measured on an instant read thermometer. Lower shrimp into oil one at a time and fry, agitating constantly with a metal spider until deep golden brown and crisp on all sides, about 3 minutes total.

Ingredients you will need

Shrimp

Cooking Oil

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Kitchen Thermometer

Dutch Oven

Wok

Transfer shrimp to a bowl lined with paper towels, season with kosher salt, and toss to coat.

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Kosher Salt

Shrimp

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Paper Towels

Bowl

Serve immediately, with dipping sauce on the side.

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Dipping Sauce

Equipment

Ingredients

Servings:

118milliliters

panko-style bread crumbs 118milliliters

palm sugar or brown sugar 1Tbsp

corn starch 177milliliters

flour 2cloves

garlic, grated on a microplane 4servings

Kosher salt 2liters

canola, vegetable, or peanut oil 1Tbsp

dried red chili flakes, or 2-3 thai bird chilis, finely sliced 118milliliters

rice wine vinegar 1Tbsp

Thai fish sauce 237milliliters

shredded unsweetened coconut 118milliliters

water 2

whole eggs 907grams

Twenty-Four 12/15 count jumbo shrimp (about , peeled and deveined

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.