Coconut Shrimp Recipe

By Kitchen Sanctuary

Ingredients

oil for shallow frying (enough to fill your frying pan with 1cm of oil)
250 g (0.5 lbs) peeled raw king prawns (deveined )
3 tbsp plain (all-purpose) flour
pinch salt and pepper
1 egg
120 ml (1/2 cup) coconut milk (from a can)
5 tbsp panko breadcrumbs
4 tbsp unsweetened desiccated coconut
1 tsp flat leaf parsley (chopped)
sweet and sour or sweet chilli sauce (for dipping)

Prep Time5mins
Cook Time10mins
Servings4

Instructions

Heat the oil in a large frying pan.

Take three wide bowls. Add the flour, salt, and pepper to the first bowl. Mix the egg and coconut milk in the second bowl. Mix the panko and coconut in the third bowl.

Pat the prawns down with some kitchen paper to ensure they're not too damp.

Coat the prawns first in the flour, then dip into the egg mixture, and finally coat in the coconut mixture.

When the oil is hot (you can tell it's hot enough by placing a couple of he panko breadcfumbs in. If they sizzle and start to brown very quickly, it's ready) add in the prawns.

Cook the prawns on one side until golden brown - about 1 - 1.5 minutes. Turn over and cook the other side until golden brown - about 1 minute.

Remove from the pan with a slotted spoon or tongs, and place on a piece of kitchen paper to remove any excess oil.

Transfer to a serving plate and top the prawns with a sprinkle of chopped parsley. Serve with sweet and sour or sweet chilli sauce if you like.