Easy Buffet Style Creamy Chinese Coconut Shrimp Recipe

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 pound shrimp (medium to large shrimp)

½ teaspoon salt

¼ teaspoon black pepper

130 ml chilled soda water (or sprinkling water)

1 egg

6 tablespoons all-purpose flour (or cake flour)

3 tablespoons corn starch

1 cup coconut milk

2 tablespoons coconut cream

2 tablespoons mayonnaise

2 tablespoons sweetened condensed milk

2 tablespoons corn starch

½ teaspoon salt

1 green onion

1 cup oil

Instructions

Tempura batter and Frying shrimps

Whisk together egg and chilled soda water. Pour it over flour and corn starch. Keep mixing until all combined. Skip this step if using a store-bought tempura batter.

Add shrimp to a large bowl, and sprinkle with salt and black pepper. Pour tempura batter on the shrimp; make sure every shrimp is coated with the batter.

Add oil to a large skillet on medium high heat. Fry battered shrimp on each side for 3-4 minutes until crispy.

Place fried shrimp on a paper towel to drain excess oil.

Coconut Sauce

In a saucepan, combine coconut milk, coconut cream, sweetened condensed milk, mayonnaise, corn starch, and salt. Mix until all combined.

Cook the coconut sauce on medium heat while constantly whisking until smooth and thick.

Assembly

Place fried shrimp in a large bowl, pour coconut sauce on top, and mix until shrimp are coated with the sauce.

Garnish with green onions, and enjoy.

Nutrition

• Calories: 883 kcal
• Lipides Totaux: 76 g
• Lipides Saturés: 17 g
• Lipides Insaturés: 57 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 230 mg
• Sodium: 798 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 6 g
• Protéines: 27 g