Coconut shrimp with lemongrass chili dip

Coconut shrimp with lemongrass chili dip

12 ratings

Ljiljana, mum and dedicated cook


„The perfect snack for in between meals with great crunch and delicious flavor.“

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g
shrimp (ready to cook)
100 g
all-purpose flour
100 g
panko
50 g
coconut shavings
2
eggs
80 g
Dijon mustard
½ tsp
curry powder
60 ml
sweet chili sauce
2 cm
lemongrass (the white end)
50 ml
plain yogurt (3.8%)
¼
lime (zest)
vegetable oil for deep frying (approx. 500ml)
salt
pepper
Metric
Imperial
  • 400 g shrimp (ready to cook)
  • 100 g all-purpose flour
  • 100 g panko
  • 50 g coconut shavings
  • 2  eggs
  • 80 g Dijon mustard
  • ½ tsp curry powder
  • 60 ml sweet chili sauce
  • 2 cm lemongrass (the white end)
  • 50 ml plain yogurt (3.8%)
  • ¼  lime (zest)
  • vegetable oil for deep frying (approx. 500ml)
  • salt
  • pepper

Utensils

  • cooking tongs (optional)
  • 3 bowls
  • skimmer
  • whisk (optional)
  • deep frying pan
  • cutting board
  • knife
  • paper towel
  • small bowl

Enjoy with

Gewürztraminer Rheinhessen, medium-dry, 2011
This Gewürztraminer wine is a tasty counterpart to the spicy chilli dip. The acidity makes for a refreshing aftertaste.

Nutrition per serving

Cal
404
Protein
27g
Fat
23g
Carb
32g

Step 1/4

Set up three bowls for the shrimp batter. Put flour in the first. In the second, blend the eggs, mustard, and curry powder. Mix panko and coconut shavings in the third.
  • 100 all-purpose flour
  • 2 eggs
  • 80 Dijon mustard
  • ½ tsp curry powder
  • 100 panko
  • 50 coconut shavings
  • 3 bowls
  • whisk (optional)

Set up three bowls for the shrimp batter. Put flour in the first. In the second, blend the eggs, mustard, and curry powder. Mix panko and coconut shavings in the third.

Step 2/4

Now, season shrimp with salt and pepper and dip each one in the three bowls. First the flour, then the egg mixture, finishing off with the panko-coconut mix.
  • 400 shrimp
  • salt
  • pepper
  • cooking tongs (optional)

Now, season shrimp with salt and pepper and dip each one in the three bowls. First the flour, then the egg mixture, finishing off with the panko-coconut mix.

Step 3/4

Deep fry the breaded shrimp in a deep frying pan with hot vegetable oil for approx. 30 - 60 sec. on both sides until golden. Remove and place on a paper towel-lined plate to drain excess oil.
  • vegetable oil for deep frying
  • cooking tongs (optional)
  • skimmer
  • deep frying pan
  • paper towel

Deep fry the breaded shrimp in a deep frying pan with hot vegetable oil for approx. 30 - 60 sec. on both sides until golden. Remove and place on a paper towel-lined plate to drain excess oil.

Step 4/4

For the dip, finely chop a small piece from the white end of a stick of lemongrass. Then mix sweet chili sauce with plain yogurt, finely chopped lemongrass and the zest from a quarter of the lime. Season with salt and pepper and serve with the crispy shrimp.
  • 2 cm lemongrass
  • 60 ml sweet chili sauce
  • 50 ml plain yogurt
  • ¼ lime
  • cutting board
  • knife
  • small bowl

For the dip, finely chop a small piece from the white end of a stick of lemongrass. Then mix sweet chili sauce with plain yogurt, finely chopped lemongrass and the zest from a quarter of the lime. Season with salt and pepper and serve with the crispy shrimp.