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SERVES 4
PREP TIME 20 Minutes
COOK TIME 10 Minutes
Coconut Shrimp
1 lb spot prawns or large shrimp (16–20 count), peeled and deveined with tails on
1 cup shredded sweetened coconut
1 cup panko breadcrumbs
½ cup all-purpose flour
2 eggs
2 tbsp coconut milk
½ tsp sea salt
½ tsp paprika
¼ tsp garlic powder
Vegetable or coconut oil for frying
Slaw Base
2 cups shredded cabbage
½ cup shredded carrots
¼ cup thinly sliced green onions
1 tbsp rice vinegar
1 tsp sesame oil
Pinch of salt
Sweet Chili Citrus Sauce
½ cup sweet chili sauce
1 tbsp fresh lime juice
1 tsp orange zest
1 tsp soy sauce
1 tsp honey
1. Prepare the Slaw
In a bowl combine cabbage, carrots, green onions, rice vinegar, sesame oil, and salt. Toss lightly and refrigerate until ready to serve.
2. Prepare the Breading Station
Place flour in one bowl.
In a second bowl whisk eggs with coconut milk.
In a third bowl mix shredded coconut, panko, paprika, garlic powder, and salt.
3. Bread the Shrimp
Pat shrimp dry.
Dredge each shrimp in flour, dip in egg mixture, then coat thoroughly in coconut-panko mixture.
4. Fry
Heat oil in a skillet to about 350°F.
Fry shrimp in small batches for 2–3 minutes per side until golden brown and crispy.
Drain on paper towels.
5. Make the Sauce
Whisk sweet chili sauce, lime juice, orange zest, soy sauce, and honey until smooth.
6. Plate
Arrange slaw on a platter, place coconut shrimp on top, and garnish with sliced green onions or herbs. Serve with the dipping sauce.
