Thai Recipe for Thai Coconut Shrimp
INGREDIENTS- 460g raw shrimp (shelled - keep tail on)
- 1/2 cup dry unsweetened coconut crumbs
- 1/2 cup white bread crumbs
- 1 tsp Chinese five-spice powder
- 1/2 tsp kosher salt
- 1 lime - grate the rind
- 1 egg white
- enough vegetable oil for frying
- slices of lemon wedges (garnish)
Image of Thai Coconut Shrimp
- Using a clean bowl, mix in the coconut and bread crumbs, Chinese five-spice powder, salt and lime rind
- Mix everything well together
- Using a separate bowl, whisk the egg white lightly
- Rinse the shrimp under cold water then pat dry with paper towel
- Dip the shrimp into the egg white first then into the coconut mixture
- Make sure the shrimps are evenly coated
- Set aside
- Heat the oil up in a wok
- Add the shrimp one by one to the wok, deep-fry till golden brown - about 5 mins
- Remove shrimp, transfer to paper towel then let drain
- Place shrimp on serving platter, garnish with lemon wedges
- Serve at once
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