Shrimp in Coconut
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- For the shrimp
- 16 raw, medium shrimp (with shell, without heads per 30 grams)
- salt
- peppers
- 100 grams Shredded coconut
- 4 egg whites
- 500 milliliters vegetable oil (for frying)
- For the chile dip
- 1 garlic clove
- 2 dried red chili peppers
- 2 Tbsps mild Wine vinegar
- 3 Tbsps Lime juice
- 1 Tbsp sugar
Preparation steps
1.
For the shrimp, peel and leave the tail. Remove the intestine. Season the shrimp with salt and pepper.
2.
Whisk the egg whites. Heat the vegetable oil in a wok to 180°C (approximately 350°F). (The oil is hot enough small bubbles form on a dipped wooden spoon.)
3.
Pierce the shrimp with a fork and place in the egg white, drain a little, then roll in the grated coconut. Fry golden brown in 2 portions in hot oil for about 2 minutes. Let drain on paper towels. Serve immediately with chile dip.
4.
For the chile dip, peel the garlic and finely chop. Ground the chiles in a mortar. Place the garlic and chile in a small saucepan, add 150 ml (approximately 2/3 cup) of water, vinegar, lime juice and add sugar. Boil then simmer for about 10 minutes.
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