Crispy Coconut Shrimp

SERVES

4

DIFFICULTY

Medium – Difficult

TIME

30 Minutes

Crispy, crunchy and definitely a crowd-pleaser, our Crispy Coconut Shrimp tastes restaurant-quality, but can be made in less than 30 minutes from most home kitchens. Serve it as a starter or as part of a main meal.

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SERVINGS

4

1.4

L

Vegetable Oil (For Deep Frying)

40

g

All-Purpose Flour

0.5

tsp

Salt

0.5

tsp

Pepper

2

Eggs, Beaten

120

g

Desiccated Sweet Coconut

90

g

Panko Bread Crumbs

450

g

Shrimp (Peeled and Deveined with Tails Attached)

60

ml

Soy Sauce (For Dipping)

1

tsp of white miso

1

Cucumber, ribboned for garnish

Pinch of Seasame seeds

AMOUNT PER SERVINGS

Calories 330kcal

Fat 10g

Carbs 33g

Fiber 3g

Sugar 7g

Protein 29g

Method

Preheat vegetable oil to 180 degrees or gas mark 4 in a heavy frying pan or a small deep fryer.

Combine flour, salt and pepper in a shallow bowl. Place beaten eggs in a separate shallow bowl. In a third shallow bowl, combine the shredded sweetened coconut and Panko bread crumbs.