In one of the seafood restaurants near Mall of Asia, there’s a dish called coconut shrimps. Served with a mayonnaise dip, it’s crunchy, flavorful and quite addicting.

We can’t always go over there due to heavy traffic, our busy schedules, and the rainy season. So I decided to experiment in my own kitchen to create my own version of this seafood favorite. After all, it’s easy to guess the ingredients—the name says it all: coconut and shrimps.

Try this easy, simple recipe for this crunchy seafood dish. On a rainy evening, you’ll be glad to stay home and munch it for dinner.

 

Coconut Shrimps

1 k medium-size shrimps
Salt
1½ c Japanese bread crumbs (panko)
1 c desiccated coconut
1 egg
1 tbsp water
1 c flour
2-3 c cooking oil

Wash the shrimps and remove the heads. Peel off the shells but only until near the tails. Leave on a small part of shells near the tails. Slit the back of the shrimps and remove the black veins. Then split the shrimps open vertically in the middle to butterfly them. Season with salt. Set aside.

In a bowl, combine the bread crumbs and desiccated coconut. In another bowl, beat together the egg and water. Dredge the shrimp lightly with the flour, then dip them in the egg. Coat well with the coconut mixture.

Heat the cooking oil in a frying pan. Fry the shrimps in batches until a light golden brown, about one to three minutes.

Transfer the cooked shrimps to a plate lined with absorbent paper or paper towels to drain off the excess oil. Serve with plum sauce, sweet and sour sauce or tartar sauce. Makes three to four servings.

Cook’s tips:
Desiccated coconut is sold in packs and is available usually in the baking section of supermarkets.
Be sure to use unsweetened desiccated coconut.
The cooking oil should be very hot before you start frying the shrimps.
Fry the shrimps in batches. Do not overcrowd the frying pan.