Curried Coconut Fried Shrimp and Sweet Mango Chili Sauce
Try this Curried Coconut Fried Shrimp and Sweet Mango Chili Sauce recipe, or contribute your own.
Try this Curried Coconut Fried Shrimp and Sweet Mango Chili Sauce recipe, or contribute your own.
- Carbohydrate 164.056663466612 g
- Cholesterol 0 mg
- Fat 125.780067010897 g
- Fiber 11.1734999235615 g
- Protein 20.876836890784 g
- Saturated Fat 109.887296842953 g
- Serving Size 1 1 recipe (1206g)
- Sodium 1388.06758899445 mg
- Sugar 152.883163543051 g
- Trans Fat 7.28801583354245 g
- Calories 1789 calories
Step-by-step
- Heat about 1½ inches of Coconut Oil to 350 degrees in a heavy bottomed sauce pan, or deep fryer.
- In a small bowl sift together the flour and curry powder, set aside.
- In another bowl add the coconut milk (try to make this a tall bowl, so the shrimp can easily be dunked). Set aside.
- In another bowl combine the sweetened coconut flakes and the panko bread crumbs, stir to combine.
- To assemble shrimp, coat the raw shrimp with the curried flour, then dunk quickly into the coconut milk (letting any excess milk drip off), then place in the coconut & panko mixture to coat.
- Set aside, and repeat with remaining shrimp.
- Place the shrimp 2-3 at a time in the heated coconut oil until they turn a golden brown.
- Remove from the oil and place on a paper towel lined plate. Repeat with remaining shrimp.
- To make the sauce puree the ripe mango until smooth in either a food processor or blender. I used my immersion blender and placed the mango in a small bowl and pureed until smooth.
- Stir in the sweet chili sauce, and serve chilled with the fried shrimp.
Standard recipes rarely warn you about the moisture trapped inside raw crustaceans, which rapidly turns hot oil into a dangerous, spitting hazard if you fail to blot the protein thoroughly before dredging. Professional kitchens rely on a strict station setup—flour, liquid, breadcrumbs—to maintain dry fingertips and prevent the crumb coating from sloughing off during the drop. Achieving an even golden hue on coconut flakes requires vigilance because high sugar content causes burning long before internal doneness is reached, making heat management paramount.
Frying Dynamics and Fresh Components
Maintaining oil temperature at 350 degrees Fahrenheit prevents grease absorption while ensuring the shrimp cooks through in under two minutes. Using fresh mango rather than canned purée provides essential acidity and pectin structure, which naturally thickens the accompanying dipping sauce without requiring cornstarch. When adapting this dish for gluten or dairy restrictions, substitute standard wheat flour with rice flour and swap regular breadcrumbs for crushed cornflakes to retain necessary crunch.
- Use an immersion blender directly in a tall container to prevent air incorporation when puréeing the ripe fruit.
- Monitor the heavy-bottomed saucepan with a clip-on thermometer because coconut oil drops in temperature rapidly when overloaded.
- Batch-fry only two or three pieces at once to keep the thermal mass of the cooking oil stable.
