TASTE THE RECIPE

Crispy Coconut Shrimp with Curry Mango Sauce

 
TIME

30''
DIFFICULTY
Chef
Easy
 
 

 
 
INGREDIENTS

(2 servings)

 

500 g whole shrimp/ prawns or 350g peeled fresh shrimp/ prawns

Salt

Black pepper

1 egg

70 g breadcrumbs

50 g desiccated coconut

Oil for frying

1 lime for serving

Coriander leaves

Curry Mango Sauce for dipping

PROCEDURE

Peel and devein the shrimp/ prawns. Sprinkle with salt and pepper.

Whisk egg in a small bowl. Mix breadcrumbs and coconut in another bowl.

Dip a prawn in the egg mixture then coat with breadcrumbs. Repeat with remaining prawns.

Heat oil in a pan over medium high heat. Toss in a clotted lump of breadcrimbs/egg to test for

heat - if it sizzles right away and floats to the top, then the oil is hot enough.

Working in batches, carefully place prawns in the hot oil. Cook for just 45 seconds until

golden brown.



DISH PREPARATION

Remove onto a paper towel lined tray to drain.

Serve warm with Curry Mango Sauce, lime and coriander leaves!


 

 

 
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