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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Good with sweet Thai chili sauce or serve with sauce of your choice. Serve as an appetizer or main dish. Ingredients:
3 cups coconut |
1/2 cup white sesame seeds |
3 -4 tablespoons black sesame seeds |
1 cup panko breadcrumbs |
1/2 cup cornstarch |
2 lbs raw shrimp |
3 eggs |
sea salt, white pepper and cayenne |
oil (for frying) |
Directions:
1. Toss coconut with sesame seeds and panko, season with a combination of sea salt, pepper and pinches of cayenne to taste. Season the cornstarch with sea salt and pepper. Beat egg until frothy. Set up a breading line in this order: peeled shrimp, cornstarch, egg, coconut/sesame crumbs and a platter.
2. With one hand, dredge shrimp in seasoned cornstarch and dip in egg; drain off excess egg and drop in coconut crumbs. With the other hand, coat shrimp well in crumbs and place on platter. Repeat with all shrimp.
3. Deep fry at 320-350 degrees until golden brown, about 60 seconds, and drain on a rack.
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