Introducing Taiya, another good friend of Amber’s and she loves coconut shrimp. I also love that you can now get small cans of coconut milk at the grocery store when you don’t need a large amount.
1 lb. prawns, shelled, deveined with tails on
1/2 cup flour
1 egg, beaten
2 Tbsp. coconut milk
1/2 cup panko crumbs
3/4 cup coconut, shredded and sweetened
Salt and pepper
Canola oil for frying
Dipping Sauce
1/2 cup good quality apricot jam
1 tsp. sweet hot mustard (or dijon)
1 tsp. grainy mustard
2 Tbsp. coconut milk
In a small bowl combine dip ingredients and set aside. Heat oven to 200F.
Defrost shrimp under cold running water. Set three shallow bowls side by side. Place flour in the first. Whisk egg with coconut milk in the second. Mix panko, shredded coconut and salt and pepper to taste in the third.
Heat oil in wok. As the oil is heating you can start to bread the shrimp. Dip in flour first and shake off excess. Dip in the second egg mixture and then roll in the panko/coconut crumbs. Test oil with a small amount of bread and when it is bubbling the oil is hot or if you have a thermometer until it registers 350F. Fry the shrimp 2-3 min. turning half way thru in small batches, 4-5 at a time. Keep the shrimp warm in the oven while you finish the rest. Serve with dipping sauce.
