Crunchy coconut shrimp with thai dip

Name: crunchy coconut shrimp with thai dip
Cook time: 35 min
Total time: 35 min
Yield: 18
Cuisine: Thai
Ingredients: 1 Red pepper; 1 cm fresh ginger; 1 lime cleaned up; 1,5 el fish sauce; el coconut palm sugar bus 350 g; 3 el coconut flour bag 400 g; 2 medium sized egg; 55 g grated coconut tray; 50 g Japanese breadcrumbs; 500 g frozen giant prawn thawed; 150 g coconut oil pot 400 g

Crunchy coconut shrimp with Thai dip of red pepper, ginger, lime juice, fish sauce and coconut palm sugar.

Ingredients

Directions

Cut the stalk of the pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into thin rings.
Peel the ginger and cut finely. Squeeze out half of the lime and cut the other half into segments.
Put the pepper and ginger in a bowl and mix with the lime juice, the fish sauce and coconut palm sugar.
Put the coconut flour in a deep plate. Beat the eggs in another deep plate and mix the coconut grater and in a third deep plate.
Meanwhile, peel the shrimps and remove the intestinal tract. Let the pigtails sit. Dab the shrimps dry with kitchen paper.
First scoop the shrimp through the coconut flour, then through the egg and then through the coconut-paste mixture.
Heat the coconut oil in a frying pan and fry the shrimp in 3 min. Golden brown and crispy. Turn halfway.
Scoop the shrimps out of the pan with a slotted spoon and drain on kitchen paper.
Place the prawns on a plate and serve with the lime wedges and dipping sauce.