I found this excellent recipe on Canadian Living magazine and wanted to add this to my Asian Recipe site. Though technically not Asian influence, I thought this recipe deserve some mentioning. I tried it and it works really, really well... especially with the Citrus Mango Dip. See Below.
Crispy Coconut Shrimp
- 2 eggs
- 3 tbsp/ 50 mL all-purpose flour
- 1/2 tsp/ 2 mL salt
- 1/4 tsp/ 1 mL pepper
- 1 lbs/ 500g jumbo shrimp
- 1 1/4 cups/ 300 mL unsweetened desiccated coconut
- Vegetable oil for deep frying
- In a large bowl, whisk together eggs, flour salt and pepper until smooth; let batter stand for 30 mins.
- Meanwhile, peel and devein shrimp, leaving tails on. If desired, butterfly shrimp by cutting lenghtwise along outside curve almost but not completely through. Pat shrimp dry.
- Place half the coconut on plate. Holding shrimp by tail, dip into batter, letting excess drip off. Dip into coconut, turning to coat all over and adding remaining coconut as needed. Set on rack on rimmed baking sheet.
- Pour enough oil into deep-fryer or deep heavy-bottomed pot to come at least 2 inches up side. Heat to 375 degrees (F).
- In batches, deep-fry shrimp, turning once, until golden, about 1 minute. using slotted spoon, transfer shrimp to paper towel-lined rimmed baking sheet to drain.
Citrus Mango Dip
- 1 cup / 250 mL diced peeled mango
- 1 tbsp/ 15 mL granulated sugar
- 1 tbsp/ 15 mL lime juice
- Pinch each hot pepper flakes and salt
- 1 tbsp/ 15 mL finely chopped fresh coriander
In blender or small food processor, puree together mango, sugar, lime juice, hot pepper flakes and salt until smooth. Stir in coriander. Makes about 1 cup.
