Coconut shrimp with lemongrass chili dip
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 404 / Protein 27g / Carbohydr. 32g / Fat 23g
Ingredients (2 servings)
|400 g||shrimp (ready to cook)|
|100 g||all-purpose flour|
|80 g||Dijon mustard|
|0.5 tsp||curry powder|
|50 g||coconut shavings|
|2 cm||lemongrass (the white end)|
|60 ml||sweet chili sauce|
|50 ml||plain yogurt (3.8%)|
|vegetable oil for deep frying (approx. 500ml)|
cooking tongs (optional), 3 bowls, skimmer, whisk (optional), deep frying pan, cutting board, knife, paper towel, small bowl
Gewürztraminer Rheinhessen, medium-dry, 2011
This Gewürztraminer wine is a tasty counterpart to the spicy chilli dip. The acidity makes for a refreshing aftertaste.
Set up three bowls for the shrimp batter. Put flour in the first. In the second, blend the eggs, mustard, and curry powder. Mix panko and coconut shavings in the third.
3 bowls, whisk (optional)
100 g all-purpose flour / 2 eggs / 80 g Dijon mustard / 0.5 tsp curry powder / 100 g panko / 50 g coconut shavings
Now, season shrimp with salt and pepper and dip each one in the three bowls. First the flour, then the egg mixture, finishing off with the panko-coconut mix.
cooking tongs (optional)
400 g shrimp / salt / pepper
Deep fry the breaded shrimp in a deep frying pan with hot vegetable oil for approx. 30 – 60 sec. on both sides until golden. Remove and place on a paper towel-lined plate to drain excess oil.
cooking tongs (optional), skimmer, deep frying pan, paper towel
vegetable oil for deep frying
For the dip, finely chop a small piece from the white end of a stick of lemongrass. Then mix sweet chili sauce with plain yogurt, finely chopped lemongrass and the zest from a quarter of the lime. Season with salt and pepper and serve with the crispy shrimp.
cutting board, knife, small bowl
2 cm lemongrass / 60 ml sweet chili sauce / 50 ml plain yogurt / 0.25 lime