This week’s blog is going to be focused on shrimp and, more importantly, focused on trying to capture some fantastic tropical flavours so that we can escape from this horrible thing we have called winter.
So let us begin by looking at what you’ll need:
- 1 bag of Argentinian Pink Shrimp (Peeled and Deveined) (Available Here!)
- 2 Eggs (Beaten)
- 1 cup of flour
- 1 cup of Panko bread crumbs
- 1 cup of unsweetened, shredded Coconut
- 2 cups of vegetable oil for frying, unless you have a deep fryer in which case it is perfectly fine to use that.
This is a super easy and quick recipe that can get a little messy so before we begin, let’s take a second to talk about the importance of identifying a Wet Hand and a Dry Hand. When handling your shrimp or even future endeavors with chicken, pork or really any thing you could want to batter or bread, your wet hand handles everything that is the raw meat itself and the action of dipping that meat into your egg mixture. Your dry hand focuses on handling all things that are coated with a dry mixture like flour, bread crumbs or spices.
- First, we have to start by pre-heating either our 2 cups of oil in a large pan, skillet or wok or pre-heating our deep fryer. Both of these methods will yield the same result.
- Let’s begin our cooking by getting out 3 bowls, one for your eggs, one for your flour, and one for your Coconut and Panko Mixture. Nothing fancy here, simply combine your coconut and your panko into the same bowl and give it a little mix.
- Next up, take your shrimp and dip it into your egg mixture (wet hand), then into your flour (dry hand), then place it back into your egg mixture (wet hand) and finally, coat your shrimp with your panko and coconut mixture.
- Now the last step is to fry them. These will only have to cook for about 2-4 minutes or at least until they are a beautiful golden brown color.
Serve these immediately with a bit of Sweet Chilli sauce on the side and enjoy!