Coconut Shrimp
- Soomaali
- Qooqane Qumbe Leh
- Français
- Crevettes Coco
- العربية
- جمبري بجوز الهند
By Leila & Abdullahi · ·
We never had shrimp in Somalia. We also never ate lobster there, or any other type of shellfish for that matter. Somalis did not consider those creatures worthy eating. Whenever fisherman found them in their nets, they tossed them back to the sea. Somalia has the longest coastline in mainland Africa and has an abundance of fish and it is possible that many saw no reason to eat shellfish.
We love eating shrimp. They are tender, crispy and have a sweet taste. We prepare them in many different ways and in this recipe we show one of our favourite ways of cooking shrimp.
We used plain Panko breadcrumbs but if you cannot find them in your area, you could use regular breadcrumbs. However, make sure that you use plain (unseasoned) breadcrumbs. We also recommend using medium shredded coconut and we believe it gives much better results than fine shredded coconut.
For the sauce, you could make your own chilli sauce to add to the mayonnaise. Blend cilantro, jalapeno, a small clove of garlic, lemon juice, salt, and a little oil. Add that to mayonnaise for a spicy and flavourful dipping sauce.
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
For frying
Dipping sauce
Method
Tap a step to mark it done.
Cleaning the shrimp Use scissors to cut the shell from the back of the shrimp.
Peel the shrimp, leaving the tail on.
Cut the back of the shrimp.
Remove the vein.
Butterfly the shrimp.
Panko breadcrumbs (Japanese style) & unsweetened medium desiccated coconut Preparing the Coconut Shrimp In a bowl, mix the garlic, ginger, salt, turmeric, paprika, and black pepper.
Add the shrimp and coat well.
Mix the breadcrumbs with the coconut.
Beat the egg with the water and prepare the dipping station as shown above.
Holding the tail, coat the shrimp with the flour.
Coat with the egg mixture.
Coat well with the panko and coconut mixture. Press down with your fingers.
Fry in canola oil (or any other flavourless oil) at 375°F/190°C for 1½ to 2 minutes until golden brown. Use medium heat on the stovetop if not using a deep fryer.
Prepare the dipping sauce by mixing the mayonnaise and Thai chilli sauce. Serve while still hot.
Comments
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waad kumad santahay sidaad iigu sharaxday
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Adigaa mahadda mudan walaal. Dadka qaar qooqane waxay u yaqaannaan qawqab waanna erey Carabi ah قوقب oo Yaman laga isticmaalo. Qubo waxay u egtahay diinka, waxayna ku nooshahay badda.
Asc…
Merci pour cet incroyable site qui me mets l’eau dans la bouche a chaque fois. Je n’arrete de recommender a mes amies…g vais essayer cette recette Inshallah..
Merci encore et que Allah vous recompense en khair
Thank you very much for your kind comment. We are happy to here from you, and hope you will like this recipe.
asalaamu aleykum Waraxmatullaahi Wabarakaatuh mar walbo wax cusub ayaan inga bartah Jazaakillaah khayr walaal
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
Aad ayaa u-mahadsan tahay walaal.
asc
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.