Crispy Coconut Shrimp

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    6mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    429

A tasty canape or starter that would be a hit at any gathering. The coconut coating is sweet and crispy. Prepare and coat the shrimp in advance, leaving you to simply fry the juicy shrimp when you’re ready to eat. Serve with lime wedges and sweet chili dipping sauce.

recipe updated 23 Jun 2021

Ingredients

  • Breadcrumbs icon
    Breadcrumbs
    25 g
  • Dessicated coconut icon
    Dessicated coconut
    75 g
  • Cornflour icon
    Cornflour
    4 tablespoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Egg white icon
    Egg white
    1
  • Sunflower oil icon
    Sunflower oil
    150 ml
  • Lime icon
    Lime
    as needed
  • Sweet chilli sauce icon
    Sweet chilli sauce
    as needed

Tools

  • kCook icon Food processor
  • kCook icon Paper towels
  • kCook icon Medium bowl
  • kCook icon Food processor bowl
  • kCook icon Medium bowl
  • kCook icon Large saucepan
  • kCook icon Plate

Step preview

  1. Add breadcrumbs and dessicated coconut to a clean food processor bowl
  2. Pulse briefly
  3. Transfer crumbs to medium bowl
  4. Add cornflour to a clean plate
  5. Season with salt & pepper
  6. Add egg white to a clean medium bowl
  7. Beat lightly
  8. Add sunflower oil to a clean large saucepan
  9. Heat - 180°C, medium-high heat
  10. Toss the prawns, a few at a time, in the cornflour and shake off the excess
  11. Dip prawns in the egg, then roll in the coconut mixture to make an even coating
  12. Fry until golden brown - approx 3 min
  13. Remove with slotted spoon
  14. Pat dry with paper towels
  15. Serve immediately
  16. Garnish with lime
  17. Serve with sweet chilli sauce
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