Chinese coconut shrimp, shrimp wrapped in coconut flakes and panko, fried and served with a sweet chili mayo sauce.
BE PICTURED IN; CHARACTERIZED IN:
Please welcome guest author Jaden Hair from Steamy Kitchen as she treats us to fabulous shrimp coated in panko and coconut flakes. ~ Elise
What is panko?
And at the top of that list is panko breadcrumbs. Panko is a Japanese breadcrumbs that shouldn’t really be called “crumbs” but “flakes”. It’s incredibly light, fluffy and crispy/crispy when fried.
What I like about panko is that it doesn’t absorb as much oil or fat as regular breadcrumbs, and its super-thin flakes create a fluffy, delicate coating that you can’t achieve with regular breadcrumbs.
make crab cakes? Use panko for a lighter, more tender result. Baked rotisserie chicken is ten times crispier with a panko coating.
In this recipe, the coconut shrimp are coated in flour, egg/coconut milk and then a mixture of panko/coconut flakes.
How to get panko to stick to shrimp
But guess what? Panko sticks to the egg!
So does egg stick to shrimp? nope It’s about to slip off.
And hey, ovaries to flour! Flour sticks to shrimp!
Now do you understand?
Coconut Shrimp with Sweet Chili Mayo
If using frozen shrimp, thaw them by placing them in a bowl of ice water. Raw shrimp should always be kept refrigerated. Safety advice for frying, always have a lid for the pan and ice.
ingredients
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1/4 Cup mayonnaise
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2 tablespoon sweet chili sauce
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1 teaspoon Chili Garlic hot sauce (Optional)
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1 lb tail on shrimppeeled, but leave the tail on
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1/2 Cup all purpose flour
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1 egg
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2 tablespoon coconut milk (or regular milk)
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Kosher Salt and freshly ground black pepper
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1/2 Cup Panko bread crumbs
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1/2 Cup sweetened coconut flakes
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oilto fry
method
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Make the sauce:
In a small bowl, mix together the mayonnaise, sweet chili sauce, and hot chili garlic sauce (optional). Put aside.
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Devein shrimp:
Using a paring knife, score deep down the center of the back of the shrimp, but don’t cut all the way through. Discard the black wire/tract.
This step-by-step guide will answer all your questions about shelling and deveining shrimpCONTINUE READING:
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Set up the breading station:
Place three shallow bowls side by side. Put flour in the first bowl; Whisk together the egg and coconut milk in the second; and in the third mix panko and coconut flakes.
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Heat the oil:
Heat 2 inches of oil in a skillet over moderate heat until the thermometer reads 350°F.
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Bread shrimp:
While the oil is heating, bread the shrimp by dipping the shrimp in the flour on both sides, shaking off the excess flour. Next, dip in the egg and coconut milk mixture and then in the panko coconut flakes and pat to give the coating a good adhesion.
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Roast meat:
Fry the shrimp in small batches for 2 to 3 minutes until golden brown on both sides.
Serve with sweet chili mayo for dipping.
| nutritional information (per serving) | |
|---|---|
| 468 | calories |
| 22g | Fat |
| 34g | carbohydrates |
| 31g | protein |
