Prep 20 mins
Cook 10 mins
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.
- 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
- 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.
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 (Sticky Cucumber and Peanut Dipping Sauce Sticky cucumer and peanut dipping sauce is also delicious with the shrimp).