Coconut Shrimp
Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients.
Servings 4 people
Ingredients
- 1/3 cup all-purpose flour (or whole wheat) (measured correctly)
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined with tails attached
- Vegetable oil or coconut oil
Instructions
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I've tried this dipping sauce and it's very tasty as well.
- Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
- Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm
ARISA PITHA
Arisa Pitha is a traditional sweet pancake from Odisha, India. The crispy outer layer surrounds soft insides.
Servings 10
Ingredients
- 500 gm Rice Flour
- 350 gm Jaggery
- 1 cup Poppy Seeds
- 1 tsp Cardamom powder
- 1 tsp Crushed Black Pepper
- 1/2 cup Ghee
- 1 cup water
- Oil for deep frying
Instructions
- Turn on the stove on medium flame and in a vessel mix water and jaggery ànd bring it to a boil till the jaggery is completely dissolved
- Then add rice flour slowly and stirring continuously without forming any lumps
- Add half cup ghee cardamom powder, crushed black pepper to it and mix it properly
- Now when the flour starts to thicken, and the ghee is soaked up turn off the flame
- Transfer it into other bowl and let it cool down to the temperature of luke warm
- Heat oil in a karahi for deep fry on a medium flame
- Once oil is heated, reduce the flame, grease a banana leaf or a poly bag with a little oil
- Take a golf ball sized dough and press into a disc of 0.5 cm thickness , make all the arisa, sprinkle some poppy seed on arisa and press lightly
- Fry all arisa in the oil till golden colour
- Drain them on a paper towel .
- Eat hot or at room temperature, it can also be stored for a month.