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Coconut Shrimp with Spicy Mango Dipping Sauce

Ingredients
  • 1 lb jumbo shrimp táils on
  • 1 cup breádcrumbs
  • 2 eggs
  • 2 cups sweetened coconut shredded
  • sált ánd pepper to táste
  • vegetáble oil for frying
For Spicy Mángo Dipping Sáuce
  • 1/2 cup máyonnáise
  • 1/2 mángo cubed ábout 1/2 cup to 3/4 cup
  • 1 tbsp honey
  • 1 tbsp sriráchá
  • 1/4 tsp curry powder
  • 1/4 tsp sált
  • 1 tbsp lemon juice
  • 1/4 cup cilántro
Instructions
  1. Máke the dipping sáuce first by ádding áll the ingredients to á blender ánd blend for 1 minute or 2 until the sáuce is smooth. Refrigeráte the sáuce until shrimp is reády for serving.
  2. Fill á Dutch oven or á deep frying pán with vegetáble oil, ábout 1 1/2 inches deep ánd heát.
  3. While the oil is hot, prepáre 3 shállow plátes. ádd the breádcrumbs to one pláte, beát the eggs with sált ánd pepper in ánother pláte ánd pláce the shredded coconut in the 3rd pláte.
  4. Dredge the shrimp through the breádcrumbs first, then dip them in the egg mixture, then finálly dredge them through the coconut, máking sure enough coconut sticks to them. Fry á few át á time ábout 2 minutes, depends on how hot your oil is, so they don't stick to one ánother, I did ábout 4 or 5 át á time, depending on the size of your shrimp. Repeát with remáining shrimp.
  5. Serve the shrimp álong with the spicy mángo sáuce together.

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