11 October 2012
ewfood
Chili-Coconut Shrimps
Ingredients
Preparation
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First heat oil in a deep frying pan.
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Then beat the egg in a bowl and keep at the side.
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Keep a bowl of the flour ready as well.
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Add the shrimps to the flour.
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Toss around - allowing it to get completely coated.
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Scoop the shrimps out of the flour and place on a plate - dust off the excess flour.
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Now add the flour-coated shrimps, a tsp of the Thai or Chinese chili sauce, chili powder along with a pinch of salt and pepper in the beaten egg.
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Mix and stir well.
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After that add the dessicated coconut to the beaten egg mix.
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Mix and stir well again.
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Scoop the shrimps out from the batter.
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Place in the heated oil (low-medium heat).
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Allow the shrimps to fry till they all turn golden and slightly brown.
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Remove the shrimps and place them on paper towels - allowing the excess oil to drain.
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At the side, add the chopped red onions in the bowl of Thai or Chinese chilli sauce.
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Serve the shrimps hot with the chili-onion sauce.
* You can even use frozen store bought shrimps instead of buying fresh.
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