Chili-Coconut Shrimps |

Posted on

11 October 2012



Chili-Coconut Shrimps


1 1/2 cup or 1/2kg shrimps - shelled and deveined
1/4kg dessicated coconut (found in stores)
1/2 tsp chili powder
1 cup Thai or Chinese chilli sauce
4 chopped red onions
1 1/2 cup oil
1 egg - beaten
Pinch of salt and pepper to taste


  • First heat oil in a deep frying pan.
  • Then beat the egg in a bowl and keep at the side.
  • Keep a bowl of the flour ready as well.
  • Add the shrimps to the flour.
  • Toss around - allowing it to get completely coated.
  • Scoop the shrimps out of the flour and place on a plate - dust off the excess flour.
  • 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.
  • Mix and stir well.
  • After that add the dessicated coconut to the beaten egg mix.
  • Mix and stir well again.
  • Scoop the shrimps out from the batter.
  • Place in the heated oil (low-medium heat).
  • Allow the shrimps to fry till they all turn golden and slightly brown.
  • Remove the shrimps and place them on paper towels - allowing the excess oil to drain.
  • At the side, add the chopped red onions in the bowl of Thai or Chinese chilli sauce.
  • Serve the shrimps hot with the chili-onion sauce.
Cooks Note

* You can even use frozen store bought shrimps instead of buying fresh.

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