Love the crispy + juicy sweet! 💕Crispy Panko-Coconut #Shrimp with Fresh #Mango Cucumber Salsa, Yuzu vinegar, Japanese Togarashi Peppers 🥖🥖🥖 Swipe to cook ▶️▶️▶️ Prep Time: 20 mins + 20 mins, Cook Time: 5 mins, Servings: 2
Mango-Cucumber Salsa ☘🌺
150 grams ripe mango flesh, medium sized
50 grams seeded cucumbers, small diced
1 Tbsp green onions, finely chopped
1 tsp red chilli, seeded and chopped
2 tsp Japanese Yuzu vinegar
Snippets of coriander leaves
1/2 tsp salt or to taste
Japanese Togarashi pepper to taste
Crispy Coconut Shrimp 🥖🌴
6 large shrimp
1/4 tsp salt
Small pinch of pepper
1/4 tsp fresh garlic, mashed
2 egg whites
50 grams dried shredded sweetened coconut
20 grams Japanese Panko bread crumbs
Salsa: Combine all ingredients in a bowl and store in the refrigerator for 30 minutes or up to 3 hours.
Coconut Shrimp: Meanwhile, shell and devein shrimp, leaving tails intact. Butterfly the shrimp through the centre, without splitting the tail ends. Mash garlic until paste-like consistency. Light coat shrimp with 1/4 teaspoon salt and some pepper, toss in garlic paste so shrimp picks up a slight garlic flavor. Let sit 20 mins.
In a large heavy pot or wok for deep-frying, heat oil until hot, but not smoking.
Mix the coconut and panko together on a plate. Beat egg whites with a small pinch of salt in separate bowl.
Dip each shrimp in egg white, then coat with coconut/panko mixture, opening up the shrimp, pressing a little to help the mixture stick.
Dip again in egg white and coconut/panko mixture hence DOUBLE COATING each shrimp in batches in the hot oil for half a minute or until golden brown. Drain excess oil in paper towel.
Serve immediately with chilled Mango-Cucumber Yuzu Salsa 💗