1. Toss the shrimps in flour and shake off any excess before dipping them in the beaten egg on both sides.
2. Coat the shrimps in the shredded coconut and place them on a plate.
3. Heat the oil in a large saucepan to 180° C.
4. Fry the shrimps in oil a few at a time until golden and crispy.
5. Let them drain on a tray lined with kitchen paper for a few seconds before serving on a suitable dish.
6. Sprinkle with salt flakes and sesame seeds.
7. Stir together the Castello® Chili & Ginger Cream Cheese Ring, sour cream, and lime juice and season with black pepper.
8. Place the cream cheese dip in a bowl, add the coconut shrimp on a side.
9. Decorate with lime wedges, salt, sesame seeds and fresh coriander.
10. Enjoy the wonderful flavours and take your senses to the breathtaking coast of Thailand with every bite!
If you use frozen shrimps, make sure to thaw and pat them dry before coating. If the shrimps are damp, the coating does not stick easily.
Try freezing the coated shrimps for about 30 minutes before frying. This ensures that they do not overcook and gives the crumb time to get that delicious golden colour.
Leave the tail on to use as a handle when you coat the shrimps. It also makes it easier to eat the shrimps if you serve them as finger food.
For an extra spicy crust, mix the shredded coconut with panko breadcrumbs.
Buy shrimps that are already deveined and peeled to save time.
You can butterfly the shrimp to get a larger surface and room for more crumb – and thereby more crunch.
Make sure to cook the shrimps in batches to prevent the temperature of the oil from dropping too much.