Shrimp in Coconut Coating

Ingredients

• 16 raw medium shrimp (with shell, without head about 30 g each)
• Salt
• pepper (ground)
• 100 g shredded coconut
• 4 egg whites
• 500 ml plant oil (for frying)
• 1 Garlic clove
• 2 dried red chili peppers
• 2 tbsp mild white wine vinegar
• 3 tbsp Lime juice
• 1 tbsp sugar

Instructions

1. 1.

   Peel the shrimp, leave the tail fins attached, slit them lengthwise on top and remove the dark vein. Also slit the belly side so the shrimp stay straight later. Season the shrimp with salt and pepper.

2. 2.

   Whisk the egg whites. Heat the plant oil in a wok to 180 °C (oil is hot when small bubbles rise from a wooden spoon stick).

3. 3.

   Using a fork, dip each shrimp into the egg white, let it drip off slightly, then coat in coconut flakes and fry in two batches in the hot oil for about 2 minutes until golden yellow. Drain on kitchen paper. Serve immediately with chili dip.

4. 4.

   Peel and finely chop the garlic. Crush the chilies in a mortar. Add garlic and chili to a small pot, pour in about 150 ml water, add vinegar, lime juice and sugar, bring to a boil and simmer gently for about 10 minutes uncovered.