The best recipe I have found for coconut shrimp. The dipping sauce is a perfect Indonesian- inspired condiment. Ketchup manis is a sweet indonesian sauce. You can substitute 3 Tbs. soy sauce mixed with 1 Tbs. brown sugar if you can't find ketchup manis in your local asian food store.
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Units: US | Metric
- 1 lb shrimp, peeled and deveined- the larger the better
- 1 cup cornstarch
- 4 egg whites, lightly beaten
- 1 1/4 cups unsweetened dried shredded coconut
- 2 1/2 cups peanut oil (for frying) or 2 1/2 cups vegetable oil (for frying)
Sweet Soy and Chili Dipping Sauce
- 1Wash and dry the shrimp on paper towels.
- 2Put cornstarch, egg whites and coconut into three separate bowls.
- 3Dip shrimp into the cornstarch.
- 4Shake off the excess.
- 5Dip into the egg white.
- 6Dip into the coconut, pressing into the shrimp.
- 7Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
- 8Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
- 9Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.
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Nutritional Facts for Coconut Shrimp With Sweet Soy and Chili Dipping Sauce
Serving Size: 1 (241 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1110.8
- Calories from Fat 925
- Total Fat 102.8 g
- Saturated Fat 25.6 g
- Cholesterol 115.2 mg
- Sodium 240.9 mg
- Total Carbohydrate 31.0 g
- Dietary Fiber 3.1 g
- Sugars 7.4 g
- Protein 19.2 g