Deep Fried Coconut Prawns Recipe Recipe For Hand

EASY COCONUT SHRIMP

Steps:

• Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
• Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
• Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time- do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
• Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
• Cover and store leftover shrimp in the refrigerator for up to 3 days.

COCONUT FRIED SHRIMP

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.

DEEP FRIED COCONUT SHRIMP

Steps:

• Heat oil in deep fryer or deep skillet to 325*.
• Meanwhile, mix flour, salt, ginger, and pepper.
• Beat egg whites, just until foamy.
• Coat shrimp with flour; dip into egg whites.
• Pat coconut onto shrimp.
• Fry, turning once, for about 2-3 minutes, until golden brown.

DEEP-FRIED COCONUT SHRIMP

Steps:

• NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
• In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
• Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
• Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
• Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
• Repeat with all remaining shrimp.
• Place onto a parchment-lined baking sheet.
• Refrigerate for a minimum of 5-24 hours.
• Heat oil in a deep-fryer or in a large heavy pot to 350°F.
• Fry the shrimp in batches turning once until golden brown.
• Carefully using tongs remove to a brown paper bag or paper towels to drain.

DEEP-FRIED COCONUT SHRIMP

Steps:

• Combine eggs, cayenne and seasoning salt in shallow pan.
• Place flour in another shallow pan.
• Combine breadcrumbs and coconut in third pan.
• Dredge shrimp in flour, shaking off excess.
• Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
• Heat oil in deep-fryer.
• Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
• Transfer to paper towels to drain.
• Serve immediately with sauce.
• For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
• Refrigerate until ready to use.

COCONUT-CRUSTED FRIED SHRIMP

Steps:

• Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.