Posted by: tinkande | April 4, 2009

Coconut Shrimp


Yay, we deep fried something and we didn’t burn the house down!  Success!  We never deep fry anything – mostly because I feel like I’m wasting all of that oil, but also because it scares me a little bit.  A few weeks ago we were discussing dinner ideas and my roommate thought that coconut shrimp would be a tasty break from the norm.  So I set out to find a good looking recipe.

The Steamy Kitchen blog is usually one of my first stops in search of Asian recipes.  She is also an amazing photographer so I’m often stopping by her blog just to drool at food pics.  We thought these were delicious – and the dipping sauce was awesome, too.  Next time I would use coconut milk as the recipe suggests.  I used regular milk and they didn’t taste very “coconutty.”  Now I’ll have to figure out what to do with all of that leftover oil…

We served this with steamed broccoli and peanut noodles, and we enjoyed it with a dry white wine:  Fazi Battaglia – Verdicchio Dei Castelli di Jesi Classico 2004.  Click the link to see my roommate’s review!

Coconut Shrimp with Sweet Chili Mayo Sauce
Source: Steamy Kitchen Blog

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon chili-garlic hot sauce (optional)
1 pound tail-on shrimp, shelled but leave tail on
1/2 cup all purpose flour
1 egg
2 tablespoons coconut milk (or regular milk)
Salt and pepper
1/2 cup Japanese Panko bread crumbs
1/2 cup sweetened coconut flakes
Oil, for frying (I used Canola oil)

In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.

Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the Panko and coconut flakes in the third.

Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.

As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.

Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.

Serves 4.


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