The 125 Best Fondue Recipes/Ilana Simon 2001

Coconut Shrimp
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup/50 ml coconut milk 2 tbsp/25 ml fresh lime juice 1/2 cup/125 ml dry breadcrumbs
1 tsp/5 ml curry powder salt and freshly ground black pepper to taste 1 lb/500g shrimp, peeled and deveined
1 egg 1/2 cup/125 ml minced unsweetened coconut oil for fondue



1 In a bowl combine coconut milk and lime juice.
2 In a second bowl, combine breadcrumbs with curry powder, salt and pepper.
3 Dip shrimp one at a time in coconut milk, then coat in breadcrumbs. Place breaded shrimp on a platter and refrigerate for at least 15 minutes.
4 In a third bowl, beat egg. Place coconut on a plate. Dip shrimp in beaten egg, then roll in coconut until thoroughly coated.
5 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
6 Spear shrimp on fondue fork and fondue for 1 to 2 minutes or until golden brown.

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