Ingredients
Scale
Batter
- 1/2 cup Self-raising
- 1/4 cup Cornstarch
- 1 cup Water
- 1 tbsp Hot sauce
Shrimp
- 1 tsp Chicken powder
- 10 Large shrimp, tail on
Coconut
- 1/2 cup Shredded coconut flakes
- 1/2 cup Panko breadcrumbs
Instructions
- In a mixing bowl, combine the self-raising flour and cornstarch.
- Gradually whisk in the water while stirring to avoid lumps.
- Mix in the hot sauce until the batter is smooth and well combined.
- Peel and remove the vein from the prawns, leaving the tails on.
- Sprinkle the chicken powder over the prawns and toss to coat evenly.
- In a shallow dish, combine the shredded coconut flakes and panko breadcrumbs.
- Dip each prawn into the batter, allowing any excess to drip off.
- Roll the battered prawn in the coconut and panko mixture, pressing lightly to ensure an even coating.
- Heat oil in a wok, deep pot or fryer to 350°F (175°C).
- Carefully add the coated prawns to the hot oil, a few at a time, to avoid overcrowding.
- Fry until golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve the coconut shrimp hot with your favorite dipping sauce or lime wedges
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 shrimp
- Calories: 102
- Sugar: 0.8 g
- Sodium: 178.9 mg
- Fat: 2.5 g
- Carbohydrates: 12.8 g
- Fiber: 0.9 g
- Protein: 7.3 g
- Cholesterol: 45.6 mg