These shrimps are crispy because coconut and panko come together creating a crispy layer with a unique flavor.
4 people (6 shrimp and two tablespoons of sauce)
The trick is to use finely grated coconut. If you do not get it, do not worry, you can buy grated coconut, then using your food processor in the pulse function, you will grate the coconut until it is fine.
You have to eat the hot shrimp. So the electric fryer gives you the notice of completion. Put the shrimp on a plane. Grab a shrimp, put some sauce and eat. With the first bite, you will feel on a beach on a beautiful summer day.
1/2 cup flour
1 1/2 tablespoon black pepper
2 large eggs
2/3 cup unsweetened grated coconut
1/3 cup panko (Japanese breadcrumbs)
350 gr shrimp (about 24 shrimp)
1/2 teaspoon salt
1/4 cup honey
1/4 cup lime sumo
1 small cut serrano pepper
2 tablespoons chopped cilantro
In a deep plate mix the flour and pepper. In another bowl, beat the eggs. In a third plate mix the coconut and panko. Grab each shrimp by the tail, run the shrimp through the flour and make sure it does not cover the tail. Now pass the shrimp through the egg. Pass the shrimp through the coconut mixture by pressing it to stick. Finally, cover the shrimp with the oil spray.
Place half of the shrimp in the electric fryer basket and cook at 200 ° C for 6-8 until golden brown. Half the time, turn the shrimp over and place the salt. Then repeat the same process for the other half of the shrimp.
While the kitchen shrimp prepares the room. Mix the honey, lime sumo, and serrano pepper. Then sprinkle the cilantro through the shrimp. The sauce can be watered by shrimp or served separately.