Fried Coconut Shrimp with Thai Curry Hollandaise Dip
Fried Coconut Shrimp with Thai Curry Hollandaise Dip
Fried Coconut Shrimp with Thai Curry Hollandaise Dip
Directions
In a small bowl, combine the coconut flakes, panko breadcrumbs, cilantro, and salt.
Dredge each shrimp first in the flour, then dip in the egg, and finally coat with the coconut-panko mixture.
In a large Dutch oven or deep fryer, heat the oil to 350°F. Fry the shrimp for 1-2 minutes, or until cooked through and golden brown, working in batches if needed.
Serve with fresh cilantro, lime wedges, and the prepared Thai curry hollandaise dipping sauce.
Ingredients
2 lbs. shrimp, peeled and deveined, tails on
1 cup flour, all-purpose
2 egg(s), beaten
1 cup coconut, flakes, shredded
2 tbsp. cilantro, fresh, minced
1 tsp. salt
oil, for frying
lime wedges, for serving
cilantro, fresh, for serving
Thai Curry Hollandaise
Directions
After preparing the Knorr Professional Ultimate Hollandaise, mix in the Thai green curry paste, sugar, and cilantro. Set aside for serving.
Ingredients
2 tbsp. Thai green curry paste, (store bought or homemade)
