| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup all purpose flour
- 1/4 tsp black pepper
- 3/4 tsp kosher salt
- 2 large eggs lightly beaten
- 1 cup dried coconut
- 20 leaves curry fresh ~ 2 tsp
- 2 cloves garlic minced
- 1/2 tsp chili powder
- 20 fresh raw shrimp/prawns tail on ~ 1 1/2 lb
- sunflower oil neutral cooking oil
Ingredients
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Instructions
- Stir together flour, pepper and 1/4 tsp salt in a shallow bowl. Place eggs in a separate bowl. Stir together coconut, curry leaves, garlic, chili powder, and remaining 1/2 tsp salt in a third bowl
- Dredge 1 shrimp in flour mixture; shake off excess. Dip into egg; let excess drip off. Dredge in coconut mixture, pressing lightly to adhere. Place on a baking sheet lined with parchment paper. Repeat using remaining shrimp.
- Pour oil to a depth of ¼ inch in a large skillet and heat over medium to 325°. working in two batches, fry shrimp in hot oil until golden brown and crispy, 1 to 2 minutes per side. Transfer cooked shrimp to a plate lined with paper towels. Sprinkle with more salt if needed and serve.
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