COCONUT SHRIMP WITH RED CURRY SAUCE
Steps:
- Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
- In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
- Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
- Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
- Yield: 1 cup
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anthony adams
[email protected]I can't wait to try this recipe! It looks so good.
Barbara Gilcrist
[email protected]This recipe is a keeper! I'll definitely be making it again.
atugonza adreen
[email protected]The shrimp were a bit overcooked, but the sauce was delicious.
Muhammed Abubakar
[email protected]I love the combination of coconut and red curry. This dish is always a crowd-pleaser.
Brazil Savar
[email protected]This is one of my favorite recipes! I make it all the time for my family and friends.
Finn East
[email protected]I followed the recipe exactly, but my sauce turned out too thin. I had to add some cornstarch to thicken it up.
Sheary bro
[email protected]This dish was easy to make and very flavorful. I used a store-bought red curry paste, which made it even easier.
Yah Keem
[email protected]I'm not usually a fan of coconut shrimp, but this recipe changed my mind. The red curry sauce was the perfect complement to the sweet shrimp.
Enock Jibzug
[email protected]The coconut shrimp was delicious, but the red curry sauce was a bit too spicy for me. Next time, I'll use less chili peppers.
Anwer Sheikh
[email protected]This coconut shrimp with red curry sauce was a hit at my dinner party! The sauce was creamy and flavorful, and the shrimp were cooked perfectly. I will definitely be making this dish again.