Coconut Shrimp (serves 4)
16 large raw shrimp, peeled and with tail on
2 tsp fresh lime juice
1 tsp dry white wine (i didn’t have this so I left it out)
4 cloves garlic, crushed
1/2 tsp salt
1/4 tsp black pepper
90 g dry unsweetened coconut flakes (fine flakes work best)
2 tbsp fresh chopped coriander
2 tbsp flour
1 egg lightly beaten
oil for frying
fresh lime cut in quarters to use for serving
In a bowl, mix the lime juice, wine, garlic, salt and pepper. Add the shrimp, mix well, cover and refrigerate for 1 hr. Mix the coriander and coconut on a plate and keep aside. After 1 hr, remove the shrimp from the marinade, wipe dry with a paper towel, dust the shrimp with the flour shaking off any excess. Dip the shrimp one by one in the beaten egg and then dip into the coconut/coriander mixture.
Drop the shrimp into a pan with heated oil and fry in small quantities for 1-2 minutes or until the coating is golden brown. Remove the shrimp and place on paper towel to catch any excess oil.
Serve hot with a squeeze of lime and the wedges.
sucrésalédeluxe 