Coconut Shrimp with Chili Dressing Recipe

Sick and tired with you’re same old same old recipe on shrimps? I have something for you. This recipe really made a whole new taste on it and I love it. The taste of the cilantro was superb, as I love cilantro. And nothing goes wrong with the taste of coconut too. It just made a simple dish to a whole new level of food.

My mom loves to fried shrimps. You know, the simple and old fashion way. Flour with water and a bit of salt. Don’t get me wrong; I still like it as much. That’s mommy taste that can never forget.  Thinking about it right now. I’m having a little craving for it with a cold beer. Yum!

Shrimp is a very delicate food. You have to cook it just right. If this is you’re first times cooking it. Don’t worry! Practice make prefect. Now? Why wait. Pick up your pen and paper and write this down.

Ingredients:

24 large raw shrimp

all-purpose flour, to coat

1 egg

1 tablespoon milk

1 cup shredded coconut

1 handful cilantro leaves, chopped, plus extra, to garnish

2 ½ tablespoons vegetable oil

2 ¾ cups red Asian shallots, chopped

2 garlic cloves, finely chopped

2 teaspoons finely chopped fresh ginger

1 red chili, seeded and thinly sliced

1 teaspoon ground turmeric

9 ½ fl oz canned coconut cream

2 kaffir lime leaves, thinly sliced

2 teaspoons lime juice

2 teaspoons grated jiggery or unpacked brown sugar

3 teaspoons fish sauce

vegetable oil, for deep-frying

Method:

Peel the shrimp and gently pull out the dark vein from each shrimp back, starting from the head end. Holding he shrimp by their tails, coat them in flour, then dip them into the combined egg and milk, and then in the combined coconut and cilantro. Refrigerate from 30 minutes. 

To make the chili dressing, heat the oil in a saucepan and cook the shallots, garlic, ginger, chili, and turmeric over medium het for 3-5 minutes, or until fragrant. Add the coconut cream, makrut leaves, lime juice, jiggery, and fish sauce. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, or until thick. Keep warm.

Fill a wok or deep heavy-based saucepan one-third full of oil and heat to 350F, or until a cube of bread dropped into the oil browns in 15 seconds. Holding the shrimp by their tails, gently lower them into the wok and cook in bathes for 3-5 minutes, or until golden. Drain on crumpled paper towels and season with salt.

Add the extra cilantro to the chili dressing and serve with the shrimp.