...give this wonderful coconut shrimp recipe a go...!
spicy-thai-coconut-shrimp
INGREDIENTS
1 lb. large shrimp, peeled with tails left on
1 additional large egg
6 tablespoons milk
1 tablespoon brown sugar
1/2 cup all-purpose flour
1/2 tsp. of salt
4 fl. oz. (1 1/3 c.) shredded coconut without sugar
Oil derived from vegetables for frying
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Butterfly the shrimp by slicing along the curved back nearly to the opposite side. Slice each shrimp open like a book and take out the intestinal vein. Gently wash under cool running water.
Beat the egg, milk, and sugar in a mixing bowl until well combined. Slowly incorporate flour and salt while whisking, then keep whisking continuously until the batter is completely smooth. Allow to sit for 30 minutes. Evenly distribute coconut in a thin layer on a baking sheet.
Grasp a shrimp by the tail and immerse it in the batter, ensuring the batter covers every surface. Drag shrimp along the edge of the bowl to eliminate extra batter and set on coconut. Continue with the rest of the shrimp. Coat each shrimp in coconut lightly and position them on a wire rack to let the coating adhere. Add sufficient oil to a large deep skillet so that it reaches a depth of 1 inch. Heat on medium-high until the shrimp's end touching the oil sizzles immediately. Place half the shrimp in the skillet and sauté, flipping once, until the shrimp are fully cooked and the coating is a rich golden brown, roughly 2 minutes. Using a slotted spoon, move shrimp to paper towels to let them drain for a short time. Cook the leftover shrimp in the same way. Serve warm as a starter. The coconut shrimp dish is prepared and ready to enjoy...great!
spicy-thai-coconut-shrimp
