Succulent shrimp covered in crispy golden strands of shredded coconut served with a sweet, sour, and spicy orange chili sauce.
For Coconut Shrimp - 270 grams shrimp - 2 teaspoons salt - 1 large egg - 2 tablespoons water - 40 grams all purpose flour (~1/3 US cup) - 70 grams shredded dried unsweetened coconut (~1 US cup) - vegetable oil (for frying) For Dipping Sauce - 3 tablespoons orange marmalade - 3 tablespoons sweet chili sauce - 2 teaspoons lemon juice
Mix the marmalade, sweet chili sauce, an lemon juice together in a bowl to make the sauce.
Mix the salt with 1 cup of water and then peel, devein and soak the shrimp in the brine for about 10 minutes. Click the link below for more details on this.
Add the egg and water to a bowl and whisk until uniform in color. Add the flour and whisk until there are no lumps.
Rinse the shrimp with cold water until the water runs clear. Drain, and use paper towels to throughly dry the shrimp.
Dip the shrimp in the batter to coat and then cover the battered shrimp with shredded coconut.
Fry the shrimp until it's golden brown and crisp (2-3 minutes). Drain and paper towels and serve with the orange chili sauce.