Sunday, 11 December 2011
Coconut Shrimp with Creamy Curry Dipping Sauce
1 lb of 16-20 count shrimp (if frozen, ensure they're uncooked, defrosted with shells removed - however tail can be kept on for presentation)
1 tsp curry powder
1 1/2 tbsp peach or mango jam
Squeeze lemon juice
Preheat oven to 375F. Prepare a baking sheet with an oiled baking rack on top of it.
In a frying pan, heat olive oil and toast Panko over medium heat until lightly browned. Remove from pan, add coconut, and toast. Once toasted remove from heat and set aside.
Next you will need 3 shallow dishes to set up a breading station. In the first dish mix together 1/4 cup cornstarch, cayenne, and a pinch of salt. In the second dish whip the egg whites until frothy.
In the last dish mix together Panko and coconut.
Rinse and pat shrimp dry. One or two at a time, coat the shrimp in the cornstarch mix followed by egg whites then the Panko/coconut mixture. Make sure to coat well with the Panko and coconut, you may need to press lightly to make sure it adheres. Once coated, place shrimp onto the baking rack. Once all are complete, bake the shrimp for about 10 minutes until tails are pink and shrimp are just firm.
While shrimp bake, make the dipping sauce by stirring together mayonnaise, curry powder, peach jam and lemon juice.