Ingredients to make Coconut Shrimp:
- 1 cup vegetable oil
- ½ kilogram of shrimp
- 4 eggs
- 2½ cups of grated coconut (250 grams)
- ½ teaspoon salt
- 1 pinch of pepper
- for the sauce
- 1 teaspoon butter
- 2 tablespoons vegetable oil
- ¼ piece of onion
- 2 garlic cloves
- 1 piece of ginger (small)
- 1 piece of habanero chile
- ½ cup tomato puree
- 1 cup of tamarind pulp
- ½ cup of water (120 milliliters)
- 1 pinch of pepper
- ½ teaspoon salt
- 3 teaspoons of honey
How to make Coconut Shrimp:
- Finely chop the onion, garlic, habanero pepper and gingerto prepare the tamarind sauce.
- You can add more or less of these ingredients, depending on your taste and how spicy you want the sauce.
- Melt the butter along with the vegetable oil in a saucepan over medium heat.
- Add the onion, garlic, chili, ginger and fry until they look transparent.
- Pour in the tomato pureeand cook until it reaches the first boil.
- Once the mixture boils, add the water, tamarind pulp, and honey.
- Season with salt and pepper to taste and let the tamarind sauce simmer for 10 minutes for the flavors to meld. Reserve until serving time.
- Tip:If you feel that the sauce is too thick, you can add a little more water.
- To prepare the coconut shrimp, pass the shrimp through the beaten egg and coat them with the grated coconut.
- Repeat this procedure one more time to completely cover them.
- In this recipe we will use clean shrimp, without head but with tail.
- Tip: Add a little salt and pepper to the beaten egg to make the coconut shrimp taste better.
- Fry the coconut shrimpin hot oil until they turn golden brown.
- Place the fried shrimp on absorbent paper to drain excess fat
- Serve the coconut shrimp recipewhile they are still hot.
