Coconut Shrimp with Sweet Thai Chili Sauce

Passos11

1. 1

   Pas 1. Dissolve sugar in water

   Start with water, honey and sugar in a saucepan and bring to a boil so the sugar is completely dissolved.

   aiguamelsucre
2. 2

   Pas 2. Add vinegar, garlic and spices

   Add rice vinegar, lots of freshly grated garlic, paprika and crushed red pepper flakes, and bring to a boil.

   vinagre d'arròsallpebre vermell dolçflocs de xile
3. 3

   Pas 3. Simmer the sauce

   5 min

   Simmer the sauce for five minutes.

4. 4

   Pas 4. Add fish sauce and slurry

   Add fish sauce and the cornstarch slurry.

   salsa de peixmaicena
5. 5

   Pas 5. Boil the sauce

   1m 30s

   Let the sauce boil for one to two minutes until it thickens.

6. 6

   Pas 6. Set up battering station

   Set up three bowls: flour with seasonings including salt, two beaten eggs, and panko breadcrumbs mixed with coconut.

   farina de blatoucoco ratllat
7. 7

   Pas 7. Butterfly the shrimp

   Optionally butterfly each shrimp by slitting it about three-quarters of the way through and opening it up.

   Butterflying gives more surface to coat.

   gambes
8. 8

   Pas 8. Dredge the shrimp in flour

   Coat the shrimp in the seasoned flour.

   gambesfarina de blat
9. 9

   Pas 9. Dip the shrimp in egg

   Dip the floured shrimp in the beaten egg.

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10. 10

    Pas 10. Coat the shrimp

    Press the shrimp into the panko and coconut mixture to coat.

    coco ratllat
11. 11

    Pas 11. Fry the shrimp

    Fry the coated shrimp in hot oil until golden, then lift them out.

    oli vegetal