- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 32-40 pieces
INGREDIENTS
- 2 pounds shell-on raw shrimp, 16-20 per pound.
- 2 cup all-purpose flour, divided
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon 5-spice powder
- 1 13.6-ounce can coconut milk, see note above
- 2 eggs beaten
- 2 cups panko bread crumbs
- 2 cups shredded coconut
- Enough vegetable oil to fill a pan or wok three inches up the sides
INSTRUCTIONS
- Remove shells from shrimp but leave tails on. This will act as a handle to pick up the cooked shrimp.
- Lay out three medium to large bowls.
- In the first one; mix 1 cup flour, salt, pepper and 5-spice powder.
- In the second; mix coconut milk with the two beaten eggs.
- In the third; mix Panko, coconut flakes and the remaining 1 cup of flour.
- Handling a few at a time, dredge in flour, shake off excess and then into the egg mixture. Let the mixture drip off for a few seconds then dredge in the panko mixture. I found that tossing the shrimp in the bowl on this last step was easier and coated them better.
- Place on a sheet tray not touching as you go.
- Once you finish breading the shrimp, heat the pan or wok with the oil to 325 degrees F using a candy thermometer, then maintain that temperature as you fry each batch. Get the oil back to 325 degrees between each batch.
- Fry in about four or five batches placing them in one at a time not touching. They will cook for about three minutes and will float and be golden brown once done. Do not over cook.
- Serve immediately with our sweet chili sauce, recipe coming tomorrow.
source familyfeast
