Coconut shrimp with lemongrass chili dip

Step 1/4

• 100 g all-purpose flour
• 2 eggs
• 80 g Dijon mustard
• ½ tsp curry powder
• 100 g panko
• 50 g coconut shavings

• 3 bowls
• whisk (optional)

Set up three bowls for the shrimp batter. Put flour in the first. In the second, blend the eggs, mustard, and curry powder. Mix panko and coconut shavings in the third.

Step 2/4

• 400 g shrimp
• salt
• pepper

• cooking tongs (optional)

Now, season shrimp with salt and pepper and dip each one in the three bowls. First the flour, then the egg mixture, finishing off with the panko-coconut mix.

Step 3/4

• vegetable oil for deep frying

• cooking tongs (optional)
• skimmer
• deep frying pan
• paper towel

Deep fry the breaded shrimp in a deep frying pan with hot vegetable oil for approx. 30 - 60 sec. on both sides until golden. Remove and place on a paper towel-lined plate to drain excess oil.

Step 4/4

• 5 g lemongrass
• 60 ml sweet chili sauce
• 50 ml plain yogurt
• ¼ lime

• cutting board
• knife
• small bowl

For the dip, finely chop a small piece from the white end of a stick of lemongrass. Then mix sweet chili sauce with plain yogurt, finely chopped lemongrass and the zest from a quarter of the lime. Season with salt and pepper and serve with the crispy shrimp.

Enjoy your meal!