Directions:
- Put the shredded coconut, white bread crumbs, Chinese five-spices, salt and finely grated lime zest into a medium size bowl and thoroughly mix together.
- Lightly beat egg white in a separate bowl.
- Rinse the shrimp under cold running water and pat dry with paper towels.
- Dip the shrimp into the egg white, then into the coconut crumb mixture, so that they are evenly coated.
- Heat about 2 inches of sunflwer or corn oil in a large preheated wok.
- Add the shrimp to the wok and stir-fry for about 5 minutes or until golden colored and crispy.
- Remove the shrimp with a slotted spoon, transfer to paper towel, and let them dry thoroughly.
- Transfer the coconut shrimp to warm serving dishes and garnish with lemon wedges.
- Serve immediately. (Serve with soy sauce or chilli sauce, if you wish.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9346.5 Kcal (39132 kJ) | ||
| Calories from fat | 3591.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 399.05g | 614% | |
|---|---|---|---|
| Cholesterol | 987.03mg | 329% | |
| Sodium | 7051.91mg | 294% | |
| Potassium | 3021.62mg | 64% | |
| Total Carbs | 1387.39g | 462% | |
| Sugars | 968.38g | 3874% | |
| Dietary Fiber | 68.67g | 275% | |
| Protein | 119.14g | 238% | |
| Vitamin C | 104.1mg | 173% | |
| Iron | 36.4mg | 202% | |
| Calcium | 886.2mg | 89% | |
| Amount Per 100 g | |||
| Calories | 5732.73 Kcal (24002 kJ) | ||
| Calories from fat | 2202.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 244.76g | 614% | |
|---|---|---|---|
| Cholesterol | 605.4mg | 329% | |
| Sodium | 4325.33mg | 294% | |
| Potassium | 1853.33mg | 64% | |
| Total Carbs | 850.96g | 462% | |
| Sugars | 593.96g | 3874% | |
| Dietary Fiber | 42.12g | 275% | |
| Protein | 73.07g | 238% | |
| Vitamin C | 63.8mg | 173% | |
| Iron | 22.3mg | 202% | |
| Calcium | 543.6mg | 89% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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