Coconut shrimp with lemongrass chili dip

Coconut shrimp with lemongrass chili dip

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Cooking tools:

  • Kitchen scale
  • Mixing bowl
  • Whisk
  • Cooking tongs
  • Spider strainer
  • Skillet
  • Stove
  • Paper towel
  • Plate
  • Cutting board
  • Chef's knife
  • Measuring spoon
  • Measuring cup
  • Microplane

Ingredients

  • 14 oz shrimp (ready to cook)
  • 1 cup all-purpose flour
  • 3 1/2 oz panko
  • 1 3/4 oz coconut shavings
  • 2 eggs
  • 5 tbsp Dijon mustard
  • 1/2 tsp curry powder
  • 4 tbsp sweet chili sauce
  • 1/4 oz lemongrass
  • 1 3/4 oz plain yogurt (3.8%)
  • 1/4 lime (zest)
  • vegetable oil for deep frying (approx. 500ml)
  • salt
  • pepper

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