COCONUT SHRIMP AND MANGO CHILI SAUCE RECIPE
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).
1 mango, seeded and the flesh chopped.
Juice of 1 lime.
1 long red chili, seeded and finely chopped.
2 teaspoons of fish sauce.
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.