Coconut shrimp with lemongrass chili dip

Based on 16 ratings

Team

Editors at Kitchen Stories

Difficulty

Medium ­čĹŹ
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g shrimp (ready to cook)
100 g all-purpose flour
100 g panko
50 g coconut shavings
eggs
80 g Dijon mustard
┬Ż tsp curry powder
60 ml sweet chili sauce
5 g lemongrass
50 ml plain yogurt (3.8%)
┬╝ lime (zest)
vegetable oil for deep frying (approx. 500ml)
salt
pepper
Metric
Imperial

Utensils

  • 3 bowls
  • whisk (optional)
  • cooking tongs (optional)
  • skimmer
  • deep frying pan
  • paper towel
  • cutting board
  • knife
  • small bowl

Nutrition per serving

Cal
404
Protein
27 g
Fat
23 g
Carb
32 g
  • Step 1/4

    Set up three bowls for the shrimp batter. Put flour in the first. In the second, blend the eggs, mustard, and curry powder. Mix panko and coconut shavings in the third.
    • 100 g all-purpose flour
    • eggs
    • 80 g Dijon mustard
    • ┬Ż tsp curry powder
    • 100 g panko
    • 50 g coconut shavings
    • 3 bowls
    • whisk (optional)

    Set up three bowls for the shrimp batter. Put flour in the first. In the second, blend the eggs, mustard, and curry powder. Mix panko and coconut shavings in the third.

  • Step 2/4

    Now, season shrimp with salt and pepper and dip each one in the three bowls. First the flour, then the egg mixture, finishing off with the panko-coconut mix.
    • 400 g shrimp
    • salt
    • pepper
    • cooking tongs (optional)

    Now, season shrimp with salt and pepper and dip each one in the three bowls. First the flour, then the egg mixture, finishing off with the panko-coconut mix.

  • Step 3/4

    Deep fry the breaded shrimp in a deep frying pan with hot vegetable oil for approx. 30 - 60 sec. on both sides until golden. Remove and place on a paper towel-lined plate to drain excess oil.
    • vegetable oil for deep frying
    • cooking tongs (optional)
    • skimmer
    • deep frying pan
    • paper towel

    Deep fry the breaded shrimp in a deep frying pan with hot vegetable oil for approx. 30 - 60 sec. on both sides until golden. Remove and place on a paper towel-lined plate to drain excess oil.

  • Step 4/4

    For the dip, finely chop a small piece from the white end of a stick of lemongrass. Then mix sweet chili sauce with plain yogurt, finely chopped lemongrass and the zest from a quarter of the lime. Season with salt and pepper and serve with the crispy shrimp.
    • 5 g lemongrass
    • 60 ml sweet chili sauce
    • 50 ml plain yogurt
    • ┬╝ lime
    • cutting board
    • knife
    • small bowl

    For the dip, finely chop a small piece from the white end of a stick of lemongrass. Then mix sweet chili sauce with plain yogurt, finely chopped lemongrass and the zest from a quarter of the lime. Season with salt and pepper and serve with the crispy shrimp.