How to make it

  • Put the shredded coconut, white bread crumbs, Chinese five-spices, salt and finely grated lime zest into a medium size bowl and thoroughly mix together.
  • Lightly beat egg white in a separate bowl.
  • Rinse the shrimp under cold running water and pat dry with paper towels.
  • Dip the shrimp into the egg white, then into the coconut crumb mixture, so that they are evenly coated.
  • Heat about 2 inches of sunflwer or corn oil in a large preheated wok.
  • Add the shrimp to the wok and stir-fry for about 5 minutes or until golden colored and crispy.
  • Remove the shrimp with a slotted spoon, transfer to paper towel, and let them dry thoroughly.
  • Transfer the coconut shrimp to warm serving dishes and garnish with lemon wedges.
  • Serve immediately. (Serve with soy sauce or chilli sauce, if you wish.)

People Who Like This Dish 2
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    " It was excellent "
    trigger ate it and said...
    Love this recipe that Chinese five-spice powder really makes a difference and punches up the coconut flavor.
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