An update on the classic coconut shrimp replaces stringy strands of shredded coconut with creamy coconut milk batter. The light batter evokes the crispy crunch of tempura that melts into the sweet and rich flavors of coconut milk. Dip into our Thai red coconut curry mayo for a perfect pairing.
Ingredients
- Coconut Shrimp:
- 12 Jumbo Shrimp
- 2000g (2 quarts) Frying Oil
- 60g (½ cup) Organic Coconut Milk Powder
- 75g (½ cup + 2 tbsp) Cornstarch (More for pre dusting shrimp)
- 15g (1 tsp) Sugar
- 0.5g (¼ tsp) Baking Soda
- 5g (1 tsp) Salt
- 120g (½ cup) Water
- Thai Red Curry Mayo
Equipment
- Large Heavy Bottom Pot
Timing
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield
12 shrimp
-
Prepare Shrimp
Peel and devein the shrimp.
Preheat oil to 350°F.
-
Create Batter
In a small bowl sift together the cornstarch and Organic Coconut milk powder.
Add the sugar, salt, and baking soda.
Whisk the dry ingredients together while adding the water to the mixture.
Whisk until just combined, there may be a few clumps. Fear not they will cook out.
-
Coat & Fry Shrimp
Dust the shrimp in cornstarch before placing them in the coconut batter.
Allow any excess batter to drip off before placing the battered shrimp in the oil to be fried. Fry the shrimp for 2 minutes or until golden brown.
Rest the shrimp on a cooling rack or paper towels for 1-2 minutes before serving.
-
Plate and Serve
Serve immediately by placing the shrimp on a plate. Dust with more coconut milk powder to taste.
This recipe pairs perfectly with our Thai Red Curry Mayo recipe!
Summary
Recipe Name
Tropical Tempura Shrimp
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
