Recipe: Coconut Shrimp & Thai Coconut Rice

Coconut Mania!

Surfing the myriad threads of the web I stumbled across a fascinating statistic: coconut falls kill more people each year than shark attacks.

Like any normal person, my reaction was “that sounds delicious, let’s make that for dinner”. Since shark wasn’t readily available…

Coconut Shrimp

  • 12 large shrimp; uncooked and butterflied. Here’s a handy guide to the whole messy ordeal
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon lemon pepper or regular pepper; I’m hooked on this stuff
  • 1 teaspoon cayenne
  • 2 egg whites
  • 1/2 cup Panko bread crumbs
  • 1 cup shredded coconut
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon of stone ground mustard
  • 1/2 cup orange marmalade
  • 1 tablespoon honey honey
  • 1 tablespoon of uncooked peanuts
  • red chilli flakes
  • sprinkle of salt
  • peanut oil. It has a high smoke point (450F/230C) making it ideal for deep frying

Peel, devein (i.e. perform enema) and butterfly the shrimp dry. In small bowl, combine cornstarch, salt, pepper and cayenne. In a second bowl place the coconut and bread crumbs together.

In another bowl, whisk egg whites until foamy. No I mean it, really whisk, whisk like the wind! The fluffier the eggs the nicer the texture of the batter will turn out.

Coat shrimp with cornstarch and shake off excess.Dip into egg white and then press into coconut to get full coverage.

Heat peanut oil on high and gently submerge shrimp 6 at a time. Fry until golden on each side and then remove to paper towels to drain.

For a dipping sauce:

Toast the peanuts in a small pan. Mix marmalade, honey, mustard, horseradish, chilli flakes to taste, and salt. Pour over the peanuts once toasted and gently mix over medium heat until thickened.

 

And for a very simple but delicious side that exterminates a few more drupes:

Coconut Rice

  • 1 cups of white rice
  • 1 cups of water
  • 1/2 cup coconut cream
  • 1 tablespoons coriander

Wash rice and place in saucepan with water and coconut cream.

Bring to a boil, simmer for 8 minutes.

Remove from heat, stir in coriander and stand covered for 5 minutes.

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