Coconut Shrimp

Coconut Shrimp

Deep-frying keeps these shrimp super moist and flavorful. Ingredients: 3 tbsp (45 mL) all-purpose flour 1 tsp (5 mL) salt ½ tsp (2 mL) ground ginger 1 egg 2 tbsp (25 mL) liquid honey ½ cup (125 mL) unsweetened grated coconut ½ cup (125 mL) panko bread crumbs (Tip follows) ¾ lb (375 g) large peeled deveined uncooked shrimp 4 cups (1 L) peanut or vegetable oil (for deep frying) Chopped coriander (optional) Lime or lemon wedges or sweet Thai chili sauce

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Directions: 1. Stir flour with salt and ginger in a wide shallow bowl. Whisk egg with honey in separate bowl. In another bowl, stir coconut with panko. Coat shrimp in flour, shaking off excess. Dip in egg-honey mixture and roll in coconut mixture. Set aside on a waxed paper-lined baking sheet until all shrimp are coated. Shrimp can be coated earlier in the day and refrigerated, or refrigerate while heating oil. 2. Place oil in a large, wide, deep saucepan (the pan should be about a third full, no more). Heat to 375ºF (190ºC) over medium-high heat. This should take 6 to 10 minutes. Oil is hot enough when oil bubbles around shrimp when added. 3. Line separate baking sheet with paper towel. Fry shrimp, several at a time, without overcrowding pan, until a deep golden colour and cooked through, 1 to 2 minutes, reducing heat if they brown too quickly. Remove to baking sheet. Continue with remaining shrimp. Sprinkle with coriander, if desired. Serve with citrus wedges and sweet Thai chili sauce for dipping. Tip Panko breadcrumbs are coarse Japanese crumbs that when used as a coating for frying, maintain their crunchy texture. They can be found in some supermarkets or in Japanese or other Asian markets. Serves 4 as an appetizer.