COCONUT SHRIMP AND MANGO CHILI SAUCE

In: Oahu, Recipe

COCONUT SHRIMP AND MANGO CHILI SAUCE RECIPE

 

INGREDIENTS

24 medium green shrimp, peeled, deveined, tails left on.

24 mini bamboo skewers soaked in water for approximately 30 minutes, then drained.

1/4 cup of plain flour.

2 eggs lightly beaten.

1 1/2 cups shredded coconut.

MANGO SAUCE (combine all ingredients in a food processor).

INGREDIENTS

1 mango, seeded and the flesh chopped.

Juice of 1 lime.

1 long red chili, seeded and finely chopped.

2 teaspoons of fish sauce.

METHOD

Preheat oven to moderate 180c.  Line 2 oven trays with baking paper.

Thread each shrimp lengthways onto a skewer.  Dust shrimp with in the flour, dip in the egg and roll in the coconut.

Arrange on trays, spray with cooking oil and bake for 10-12 minutes or until cooked through.

Serve your coconut shrimp with mango chilli sauce.

ENJOY

 

 

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