Chinese coconut shrimp dish (Print Page)
Crispy shrimp coated with coconut, served in a luscious creamy sauce for a flavorful dish.
# What You Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon white pepper
04 - 1 tablespoon Shaoxing wine or dry sherry
→ Batter
05 - 1/2 cup cornstarch
06 - 1/2 cup all-purpose flour
07 - 1 large egg
08 - 1/2 cup cold water
09 - 1/2 cup unsweetened shredded coconut
→ Sauce
10 - 1/2 cup coconut milk
11 - 1/4 cup sweetened condensed milk
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon honey
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon soy sauce
→ For Frying and Garnish
16 - Vegetable oil for deep frying
17 - 2 tablespoons toasted shredded coconut
18 - 1 tablespoon finely sliced green onion
# Directions:
01 - In a medium bowl, toss the shrimp with salt, white pepper, and Shaoxing wine. Let marinate for 10 minutes to absorb the seasonings.
02 - Combine cornstarch, flour, egg, and cold water in a mixing bowl. Whisk until a smooth batter forms without lumps.
03 - Heat vegetable oil in a deep fryer or large saucepan to 350°F.
04 - Dip each marinated shrimp into the batter, allowing excess to drip off, then press gently into shredded coconut to coat evenly.
05 - Fry the shrimp in batches for 2-3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - In a small saucepan over low heat, whisk together coconut milk, sweetened condensed milk, mayonnaise, honey, lemon juice, and soy sauce. Heat gently for about 2 minutes until warmed through and smooth. Do not boil.
07 - Place the fried shrimp in a large bowl and pour the warm sauce over them. Toss gently until evenly coated. Garnish with toasted coconut and sliced green onion. Serve immediately.
# Expert Tips:
01 -
- The contrast between that shattering coconut crust and tender shrimp inside is absolutely addictive
- This sauce strikes that rare perfect balance between sweet, creamy, and just tangy enough
02 -
- Never overcrowd the pan when frying, or the oil temperature drops and the shrimp become greasy
- The sauce only needs to be warmed through, not boiled, or the mayonnaise can separate
03 -
- Set up your coating station in the order of batter then coconut then a clean plate, so you do not contaminate your coconut with wet batter
- Keep the fried shrimp warm in a 200 degree oven while finishing the rest, so they all stay crispy