Recipe by Kathy!!
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.
Top Review by Cadylynn
I requested this recipe for part of our traditional Asian Christmas Eve dinner this year! I LOVE the technique used to bread the shrimp. The shrimp turn out way better than any restaurant I have ever been to. Even our family members who "don't like shrimp", gobbled these down. The dipping sauce is to die for (Recipe #328405 Sticky cucumer and peanut dipping sauce is also delicious with the shrimp).
- 453.59 g shrimp, peeled and deveined- the larger the better
- 236.59 ml cornstarch
- 4 egg whites, lightly beaten
- 295.73 ml unsweetened dried shredded coconut
- 591.47 ml peanut oil (for frying) or 591.47 ml vegetable oil (for frying)
Sweet Soy and Chili Dipping Sauce
- 44.37 ml ketchup, manis
- 0.59 ml dried red chili pepper
- 1 garlic clove, chopped
- 4.92 ml fresh ginger, grated
- 14.79 ml fresh lime juice
- 29.58 ml sugar
Directions See How It's Made
- Wash and dry the shrimp on paper towels.
- Put cornstarch, egg whites and coconut into three separate bowls.
- Dip shrimp into the cornstarch.
- Shake off the excess.
- Dip into the egg white.
- Dip into the coconut, pressing into the shrimp.
- Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
- Note: 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.
- Place 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.