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Coconut Tempura Shrimp With Mango-Mint Dipping Sauce

As posted on AJC.com

  • 1 pound large shrimp, peeled, deveined, tails removed
  • 1 (13 1/2-ounce) can coconut milk 1 cup fresh or frozen mango (about 1 medium)
  • 2 tablespoons granulated sugar
  • 4 fresh mint leaves
  • 1/4 cup plain yogurt
  • Canola oil for deep frying
  • 2 cups all-purpose flour
  • 2 eggs, whisked 2 cups panko (Japanese bread crumbs)
  • 1 1/2 cups sweetened shredded coconut, finely chopped in food processor

Place shrimp in a medium bowl and pour coconut milk over it. Stir once, then cover and refrigerate at least six hours or overnight.

To prepare the mango-mint sauce, puree the mango in a blender or food processor. Add the sugar, mint leaves and yogurt and blend until well combined. Chill for 1 hour.

Meanwhile, heat oil, about 3 inches deep, in a deep pot or fryer. Set three bowls in a row on your countertop: one with the flour, one with the whisked eggs and the final one with the panko and chopped coconut, mixed. Drain the shrimp. Working quickly, dredge each shrimp in the flour, then dip in the eggs and then roll in the panko-coconut mixture. Place on a tray. When all of the shrimp has been coated in this manner, refrigerate at least 10 minutes to allow coating to set. Test the oil to make sure it's ready for frying by dropping a bit of the panko-coconut mixture in the fryer. If it sizzles immediately and rises to the surface of the oil, browning quickly, the oil is ready. Carefully place as many of the shrimp as will fit without touching in the oil; cook until coating is lightly browned, 3 to 4 minutes. Remove and drain on paper towels or brown paper. Serve warm with chilled mango-mint dipping sauce.


“Coconut Tempura Shrimp With Mango-Mint Dipping Sauce”