no need to use lower oil temperature to cook the inside. We use hot oil directly (avoid oily flavor). But consequently, the coconut and bread can be burnt very quickly. So after adding the shrimp, slow down the fire and avoid over cooking.
Instructions
Marinate shrimp with salt, pepper and
sugar. Set aside. In a small bowl, mix egg with coconut milk.Spread cornstarch, then mix breadcrumb and
coconut well.
Dip the shrimp in starch, egg and mixture
of breadcrumb and coconut.
Heat oil until hot. If you stick in one chopstick, fine bubble forms immediately. Place 5-6 shrimp in for each batch. Fry for 8-12 seconds or until golden brown. Transfer out and serve with dipping sauce.
Deep-fried easy coconut shrimp
Appetizer
Coconut, shrimp
- oil for deep frying
-
12
shrimps
, butterflied -
1/8
tsp.
ground white pepper -
1/4
tsp.
salt -
1/4
tsp.
sugar
-
1/4
cup
cornstarch -
1
egg -
1
tbsp.
coconut milk -
1/3
cup
desiccated coconut -
1/
cup
breadcrumb
-
Peel and devein the shrimp, but keep the tail. Use a knife to cut the back and spilt the shrimp. Slightly flatten the meat gently.
-
Marinate shrimp with salt, pepper and sugar. Set aside.
-
In a small bowl, mix egg with coconut milk.
-
Spread cornstarch, then mix breadcrumb and coconut well.
-
Dip the shrimp in starch, egg and mixture of breadcrumb and coconut. Heat oil until hot. If you stick in one chopstick, fine bubble forms immediately (the temperature should be around 160 degree C). Place 5-6 shrimp in for each batch. Fry for 8-12 seconds or until golden brown. Transfer out and serve with dipping sauce.
Calories from Fat 117