Coconut shrimp with lemongrass chili dip | Recipe | Kitchen Stories

Ingredients

• 14 oz shrimp (ready to cook)
• 1 cup all-purpose flour
• 3.5 oz panko
• 1.75 oz coconut shavings
• 2 eggs
• 5 tbsp Dijon mustard
• 0.5 tsp curry powder
• 4 tbsp sweet chili sauce
• 0.25 oz lemongrass
• 1.75 oz plain yogurt (3.8%)
• 0.25 lime (zest)
• vegetable oil for deep frying (approx. 500ml)
• salt
• pepper