Coconut Shrimp with Sour Root Vegetables




Rating: 3.70 / 5.00 (137 Votes)


Total time: 30 min

Servings: 4.0 (servings)

For the coconut shrimp:










For the chili fish dip:









For the sour root vegetables:








Instructions:

For coconut shrimp with sour root vegetables, cut the shrimp from the thick end to just under halfway and season with lime juice, sea salt and ground pepper.

Roll in cornstarch (or flour), drag through beaten egg and roll in coconut flakes. Fry in hot fat (170-180 °C) until crisp and golden.

For the chili fish dip, mix all ingredients together well.

For the sour root vegetables, peel carrots, yellow beets and radish, cut evenly into narrow blocks and blanch briefly in salted water. Rinse cold and then marinate with sugar, vinegar and finely chopped cilantro.

Arrange all components together on a plate in a pleasing way and serve the coconut shrimp with sour root vegetables.

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