Crispy Curry Coconut Shrimps

Recipe in collaboration with Esther Samson

Preparation time: 10 minutes

Rest time: 15 minutes

Cooking time: 10 minutes

Yield: 2 servings

How can you resist panko-breaded shrimp? They'll take you on a trip to Asia, thanks to the coconut and Jakarta Masala sauce from our Accent Sauce Collection. If you've never dared make them at home, now's the time to try!

INGRÉDIENTS 

• 454 g (1 lb) shrimp, raw, peeled
• 60 ml (1/4 cup) all-purpose flour
• 1 egg, lightly beaten
• 45 ml (3 tablespoons) Maison Orphée's Jakarta Masala Accent Sauce and more to serve
• 250 ml (1 cup) shredded coconut, unsweetened
• 180 ml (3/4 cup) panko breadcrumbs
• Maison Orphée's Sunflower oil for cooking, Grapeseed Oil, avocado oil or commercially refined vegetable oil for frying
• 1/2 lemon, cut into quarters

PRÉPARATION

1. In a bowl, combine flour, egg and the Jakarta Masala Accent Sauce. In another bowl, combine the coconut and breadcrumbs.
2. Dip a shrimp in the liquid mixture, holding it by the tail, then coat it in the dry mixture. Place on a baking sheet. Repeat with remaining shrimp. Place the plate with the shrimp in the freezer for 15 minutes before frying.
3. Heat 2-3 inches of vegetable oil in a large, deep saucepan. Once the oil is hot, add the shrimp, a few at a time. Fry for 2-3 minutes on each side or until golden and crisp.
4. Once cooked, place shrimp on a paper towel to blot up any excess oil. Place the shrimp in a bowl to serve with the lemon wedges. Serve hot, with a small bowl of Jakarta Masala Accent Sauce available for dipping.

We recommend using peeled shrimp with their tails on for easier handling during preparation and eating. If you own an air fryer, this recipe can also be prepared in your favourite appliance!

Crédits photo : Pub Photo