If you like salty dishes with bittersweet touches, coconut shrimp in tamarind sauce are ideal for you, because it is a recipe originally from the Mexican Pacific coast that consists of crispy shrimpes empanized with grated coconut and accompanied by a delicious School salsa of tamarind. So do not stay with the craving and keep reading, that in recipesgratis we will show you the ingredients and the step by step of this exquisite recipe from coconut shrimp that will surprise you for its combination of textures and flavors.
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Coconut shrimp ingredients: |
| 1 cup of vegetable oil ½ kilogram of shrimp 4 eggs 2½ cups of grated coconut (250 grams) ½ teaspoon of salt 1 pinch of pepper para the sauce: 1 teaspoon of butter 2 tablespoons soups of vegetable oil ¼ piece of onion 2 cloves of garlic 1 piece of ginger (small) 1 piece of habanero chile ½ cup of tomato puree 0.1 cup of tamarind pulp ½ cup of water (120 milliliters) 1 pinch of pepper ½ teaspoon of salt 3 teaspoons of honey from bee |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Coconut shrimp ingredients:
1. finely pile onion, garlic, habanero chili and ginger to prepare tamarind sauce. You can add more or less of these ingredients, according to your liking and how spicy the sauce you want.
2. Dry the butter along with the vegetable oil in a saucepan over medium heat. Add onion, garlic, chili, ginger and sauce until they look transparent.
3. Pour the tomato and kitchen puree until the first boil is reached.
4. Once the mixture boils, add the water, tamarind pulp and honey. Season with salt and pepper to taste and let the tamarindo sauce boil over low heat for 10 minutes so that the flavors are integrated. Reserve until serving.
Trick: If you feel that the sauce is too thick you can add a little more water.
5. To prepare the coconut shrimp, pass the shrimp through the beaten egg and rebound them with the grated coconut. Repeat this procedure once again to cover them completely. In this recipe we will use clean shrimp, headless but with tail.
Trick: Add some salt and pepper to the beaten egg so that coconut shrimp have a better flavor.
6. Fry the shrimp to the coconut in hot oil until they take a golden tone.
7. Place fried shrimp on absorbent paper to drain excess fat.
8. serves the coconut shrimp recipe while they are still hot. We hope you enjoy this Mexican shrimp recipe with coconut, and if during the process any question or suggestion arises, do not hesitate to write your comments. Keep exploring that with recipesgatis you can learn to prepare homemade tamarind pulp and many more delicious fruit recipes.
