Mouth-watering crispy and crunchy shrimps that is well-coated with coconut flakes. Perfect to enjoy with sweet, sour, or spicy sauces.
prep time
cook time
ingredients
Butterfly the shrimp and pat them dry.
In a mixing bowl, mix all-purpose flour, cornstarch, baking powder, baking soda, McCormick Himalayan Pink Salt, McCormick Garlic Powder, and McCormick Onion Powder. Stir in iced water to form a batter.
Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil.
Dredge the battered shrimp in coconut flakes. Lightly press the coconut into the shrimp until well-coated. Shake off any excess.
In deep pot, heat oil to approximately 160°C. Hold the shrimp by their tails and lower into the oil. Fry in small batches for about 2 minutes until golden brown. Sprinkle with more Himalayan Pink Salt and serve immediately with plum sauce or sweet chilli sauce.
