Deep fried butterfly coconut shrimp. This is my daughter’s favorite snack.
Deep-frying can be quite unfriendly for home cooking. You can also use shallow fry to finish this dish. This is a very popular snack in restaurants, usually with other cakes and fried stuff.
Coconut and breadcrumb are the best partners of shrimp even in stir-frying. That is really a combo. If you try this one, the crispy breadcrumb and coconut not only bring crispy texture but also a strong coconut flavoring to the tender shrimp inside. In order to make the flavor more uniform, I add some coconut milk in egg in the coating.
Cook's Note
- Since shrimp is quite easy to cook, there is no need to use lower oil temperature to cook the inside. We use hot oil directly (avoid oily flavor). But consequently, the coconut and bread can be burnt very quickly. So after adding the shrimp, slow down the fire and avoid over cooking.
- I recommend frying 5-6 shrimp each time. So there will be no big time difference for one batch.
- Butterflying the shrimp can maximize the crispy surface. Use a knife and slightly press the shrimp to make it even wider.
- You can match this with sweetened condensed milk or Thai style hot sauce. For children, a homemade sweet and sour sauce is a good dipping sauce too.
Instructions
Marinate shrimp with salt, pepper and sugar. Set aside. In a small bowl, mix egg with coconut milk.Spread cornstarch, then mix breadcrumb and coconut well.
Dip the shrimp in starch, egg and mixture of breadcrumb and coconut.
Heat oil until hot. If you stick in one chopstick, fine bubble forms immediately. Place 5-6 shrimp in for each batch. Fry for 8-12 seconds or until golden brown. Transfer out and serve with dipping sauce.
Ingredients
- oil for deep frying
- 12 shrimps , butterflied
- ⅛ tsp. ground white pepper
- ¼ tsp. salt
- ¼ tsp. sugar
Coating
- ¼ cup cornstarch
- 1 egg
- 1 tbsp. coconut milk
- ⅓ cup desiccated coconut
- 1/ cup breadcrumb
Instructions
How to butterfly shrimp
- Peel and devein the shrimp, but keep the tail. Use a knife to cut the back and spilt the shrimp. Slightly flatten the meat gently.
Coating and Frying
- Marinate shrimp with salt, pepper and sugar. Set aside.
- In a small bowl, mix egg with coconut milk.
- Spread cornstarch, then mix breadcrumb and coconut well.
- Dip the shrimp in starch, egg and mixture of breadcrumb and coconut. Heat oil until hot. If you stick in one chopstick, fine bubble forms immediately (the temperature should be around 160 degree C). Place 5-6 shrimp in for each batch. Fry for 8-12 seconds or until golden brown. Transfer out and serve with dipping sauce.
Julie
Was looking for breading ideas and I am going to try the ones you have shared. I like the way you give tips about the pan size, oil temperature, etc. I also think it is great that you seem to care about how the children may like things a little different than adults.
Thank you for your recipes and tips. God bless!
Elaine
Thank Julie for such a lovely comment. I think cooking is quite simple and love to make myself dishes in my kitchen. After starting this blog, I always want to share the basic concepts of cooking and want to pass my experience exactly. Thanks so much for your encouragement. Sincerely I hope to be helpful. Happy cooking,