Wednesday, June 29, 2016

Curried Coconut Shrimp

Curried Coconut Shrimp   


 1 pound medium shrimp, peeled and deveined
 2 cups shredded sweetened coconut
 2 large egg whites
 1 teaspoon curry powder 
 1/2 teaspoon salt, plus more to taste
 1/2 cup all-purpose flour
 Vegetable oil  


1. Heat the oil in large pan to 375°F. The oil should be at least 1 1/2 inches deep.

 2. Mix together the flour, 1/2 teaspoon salt, and curry powder in a medium mixing bowl 
until well combined. Beat the egg whites with a fork or a small whisk in another medium 
bowl until frothy. Spread the coconut on a plate. 

 3. Dip a shrimp first into the dry ingredients, then into egg whites, 
and finally into the coconut, rolling in the coconut until completely coated. 

 4. Gently slide only as many shrimp as will fit into the pan in one layer without crowding 
into the hot oil and fry until lightly golden, about 2-3 minutes, turning them once. 
Place on paper towels to drain. Salt to taste and serve.

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