Coconut Shrimp / Prawns with Spicy THAI Mango Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Course
Main Course, Appetizer, Snacks
Coconut Shrimp / Prawns with Spicy THAI Mango Sauce
Description
Coconut Shrimp with Spicy Thai Mango Sauce pairs peeled and deveined shrimp coated in an egg wash, then covered with a mixture of panko breadcrumbs and fine desiccated coconut. The shrimp are fried briefly in hot oil until golden brown and crisp, which keeps the interior tender and juicy. The use of panko combined with finely shredded coconut gives the outer layer a distinct crunchy texture that contrasts with the shrimp’s softness.
The mango sauce is freshly made by blending diced mango, cilantro, red onion, fish sauce, sriracha, chopped red chili, and coconut milk until smooth. The sauce’s sweetness and fruity richness balance the spiciness from sriracha and fresh chili, creating layers of flavor. Coconut milk adjusts the sauce’s consistency to a pourable dipping sauce. This pairing offers a refreshing accompaniment to the richness of the fried shrimp.
This recipe is best served warm immediately after frying to maximize the shrimp’s crispiness. Excess oil is drained with paper towels. Fresh shrimp are preferred for texture and flavor, but frozen may be used if properly thawed. The cooking technique minimizes frying time to avoid overcooking, indicated by shrimp curling tightly into an “O” shape. Leftovers can be reheated in a hot oven to re-crisp.
Using finely shredded desiccated coconut rather than larger flakes provides better crunch in the coating. The sauce can be adjusted for spiciness and consistency according to taste. The recipe notes provide practical guidance on proper oil quantity, cooking time, and ingredient substitutions to maintain desired taste and texture.
Ingredients
Shrimp / Prawns
- 1 lb / 500 g prawn Note 1, or 12oz/350g peeled fresh prawns, whole or peeled
- 1/4 tsp salt
- black pepper
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup desiccated coconut (Note 2)
- neutral cooking oil for frying, generic cooking oil
Mango Sauce
- 1 cup Mango packed, roughly diced, fresh
- 2 tbsp cilantro leaves and stems, roughly chopped, or coriander
- 2 tbsp red onion finely chopped, or eschallots
- 1 tbsp fish sauce (or substitute with light or ordinary soy sauce)
- 1 tbsp sriracha (Note 3)
- 1 tsp red chili pepper finely chopped (adjust to taste
- 2 - 3 tbsp coconut milk (adjust for desired sauce consistency)
Instructions
- Mango Sauce: Place ingredients in a small food processor (or blender or use a blender stick). Whizz until smooth. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.
- Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.
- Whisk egg in a small bowl. Mix panko and coconut in another bowl.
- Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.
- Heat oil in a skillet (Note 4) over medium high heat. Toss in a clotted lump of panko/egg to test for heat - if it sizzles right away and floats to the top, then the oil is hot enough.
- Working in batches, carefully place prawns in the hot oil. Cook for just 45 seconds (Note 5) until golden brown - start counting when you slide the first prawn in and remove the prawns from the oil in the order that you put them in.
- Remove onto a paper towel lined tray to drain.
- Serve warm with Spicy Mango Dipping Sauce!
Notes
- Fresh shrimp or prawns provide best texture; frozen may be used if thawed.
- Use finely shredded desiccated coconut for better crunch with panko breadcrumbs.
- Sriracha can be substituted with other hot sauces, adding vinegar and garlic to balance flavor.
- Use enough oil to submerge prawns partially but not fully for quick frying.
- Cook shrimp about 45 seconds until golden; overcooked shrimp curl tightly.
- To reheat leftovers, bake at 220°C (430°F) for 3-5 minutes to regain crispness.
User Reviews
Overall Rating
5
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