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500g peeled shrimp
2 tbsp sugar
1 tsp lemon zest
2 tbsp lemon juice
1 tsp black pepper, divided in half
410g plain flour, divided into three parts
1 tsp salt
2 tsp baking powder
200g desiccated coconut
200ml cooking oil
1 tbsp Poudre de Colombo Curry Powder
In a saucepan, combine the honey, sugar, lemon zest, lemon juice and ½ tsp black pepper. Simmer over a medium heat until the sugar dissolves, stirring constantly. Remove from heat and set aside.
In a dish, mix 2 parts of the flour with the salt and remaining ½ tsp black pepper.
In a large mixing bowl, whisk together the eggs, water, baking powder and remaining 1 part of flour.
In a separate mixing bowl, combine the breadcrumbs, desiccated coconut and Poudre de Colombo Curry Powder.
In a wok, heat the cooking oil over a medium low heat.
Take a shrimp and place it in the flour mixture, coating it on all sides. Dip it into the egg batter, then place it in the coconut mixture. Repeat for the rest of the shrimp and fry for three to four minutes until golden brown.
Drizzle the honey glaze over the shrimps and serve with this pineapple chipotle aioli.