Coconut shrimp
This recipe is a creation by celebrity chef Wini Brugger. The sophisticated combination with shredded coconut gives the shrimp a wonderfully exotic twist.
Marinate the thawed, drained and patted-dry shrimp in lime juice. Then dust them lightly with cornflour.
Beat the egg yolks in a shallow dish and dip the prawns into them. Finally, coat the shrimp in the shredded coconut.
Deep-fry in sunflower oil at 100°C for 3 minutes until crispy.
These coconut shrimp are best served on a bed of crisp leafy salad with a lime dressing. Serve with a chilli dip on the side.
Marinate the thawed, drained and patted-dry shrimp in lime juice. Then dust them lightly with cornflour.
Beat the egg yolks in a shallow dish and dip the prawns into them. Finally, coat the shrimp in the shredded coconut.
Deep-fry in sunflower oil at 100°C for 3 minutes until crispy.
These coconut shrimp are best served on a bed of crisp leafy salad with a lime dressing. Serve with a chilli dip on the side.