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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is one of my favorite appetizers ever! Ingredients:
1/2 cup shredded coconut |
1/2 cup fresh white bread crumbs |
1 tsp chinese five-spice powder |
12 tsp salt |
finely grated zest of 1 lime |
1 egg white |
1 pound fan-tail shrimp |
sunflower or corn oil, for frying |
lemon wedges, to garnish |
Directions:
1. 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.
2. Lightly beat egg white in a separate bowl.
3. Rinse the shrimp under cold running water and pat dry with paper towels.
4. Dip the shrimp into the egg white, then into the coconut crumb mixture, so that they are evenly coated.
5. Heat about 2 inches of sunflwer or corn oil in a large preheated wok.
6. Add the shrimp to the wok and stir-fry for about 5 minutes or until golden colored and crispy.
7. Remove the shrimp with a slotted spoon, transfer to paper towel, and let them dry thoroughly.
8. Transfer the coconut shrimp to warm serving dishes and garnish with lemon wedges.
9. Serve immediately. (Serve with soy sauce or chilli sauce, if you wish.)
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