Coco-nutty Shrimps

Turn ordinary to extraordinary in one easy step—switch an ingredient! We decided to forgo the usual breadcrumb batter and just went nutty. Try it at home!

Serves 5 to 6  Prep Time 15 to 20 minutes  Cooking Time 3 to 5 minutes

1/4 kilo large shrimps (about 2 dozens)
1/2 cup dessicated coconut
3/4 cup garlic peanuts
1/3 cup flour
1 egg, lightly beaten
1 tablespoon lime juice
salt and pepper to taste
lime wedges for squeezing

1   Devein and peel shrimps leaving tail intact.

2  Pat dry shrimps using a napkin. Transfer to a plate. Lightly sprinkle with salt and pepper.

3  Using a food processor, process together coconut and peanuts until finely chopped.

4  Place flour in a bowl and season with salt and pepper. In another bowl, combine egg and lime juice. In a third bowl, place processed coconut and peanuts.

5  Dip shrimps one at a time first in flour mixture, second in egg and lime mixture, then in coconut-peanut mixture.

6  Deep-fry in hot oil until golden; about 3 minutes. Serve with lime wedges.

Photography by Patrick Martires | Recipe and preparation by Elaine Lim | Styling by Angelo Comsti

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