coconut shrimp with pineapple chutney
The chutney can be made 3 days ahead of serving & stored in jars in the fridge. Remove from the fridge 1 to 3 hours before serving. The shrimp can be breaded a day ahead of serving & stored in a single layer on a baking sheet lined with paper towel & covered with plastic wrap or foil. Remove shrimp from the fridge about 15 minutes before cooking.
Servings: 40 shrimp
Ingredients
- 40 large raw shrimp, peeled & deveined leaving tails intact
- 1/2 cup cornstarch cornflour
- pinch of salt
- 3 large eggs
- 2 cups unsweetened flaked coconut
- 1 1/2 cups panko breadcrumbs
- canola oil for deep frying
PINEAPPLE CHUTNEY
- 3 cups diced pineapple
- 1 jalapeno pepper, diced
- 3/4 cup white wine vinegar
- 3/4 cup granulated sugar
- 1/2 teaspoon ground ginger
- pinch of salt
Instructions
Pineapple chutney:
- Combine all the ingredients in a medium saucepan over medium heat, stirring, until the sugar is dissolved. Cook, uncovered, stirring occasionally, for 17 to 20 minutes or until thickened – chutney will thicken further on cooling. Serve with shrimp.
To make the shrimp:
- Once the shrimp are peeled with their tails still intact, cut each shrimp along the back almost through to the other side & flatten each one slightly – you’re butterflying the shrimp. Place on a baking sheet.
- Place the coconut in a large, shallow dish. Place the cornstarch in a shallow dish with a pinch of salt. Whisk the eggs in a shallow dish. Toss shrimp, one by one into flour, dip into the egg, letting excess egg run off. Press shrimp into coconut until each one is well coated. Place on the baking sheet & repeat with remaining shrimp.
- Heat the oil in a large frying pan over medium-high heat. Cook shrimp in 4 to 5 batches for about 2 minutes or until golden-brown. Remove to a baking sheet lined with paper towel; keep warm. Serve with chutney.