COCONUT SHRIMP
WITH SWEET AND
SOUR PAPAYA SAUCE
4 to 6 servings
Medium Difficulty
Camarones al coco con salsa agridulce de papaya
Ingredients
Ingredients
Peso
Tazas
Papaya
400 g
3 cups
Shrimp
1 kg
1 kg
Shredded coconut
220 g
2 cups
Bread crumbs
110 g
1 cup
All-purpose flour
250 g
2 cups
Eggs
3 pz
3 pieces
Vegetable oil
Garlic
1 clove
1 clove
Ginger
1 cm
1 cm
Lime
90 g
3 pieces
Sugar
15 g
1 tbsp
Water
30 ml
2 tbsp
Preparation in 7 steps
1
Rinse the papaya. Peel it and remove the seeds.
2
Put the flour in a medium bowl. Beat the eggs in another bowl. In a third bowl, mix the bread crumbles and the coconut.
3
Dip the shrimp into the flour, then the eggs and then dredge the shrimp into the coconut pressing gently to adhere. Set aside.
4
Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp each side until golden.
5
Place the finished coconut shrimp on a plate lined with a paper towel.
6
Using a blender, mix papaya, garlic, ginger, lime, sugar and water until smooth.
7
Serve the coconut shrimp with the sauce to dip in.
8
Freír los camarones en aceite caliente hasta que doren (aproximadamente 3 minutos por cada lado). Una vez listos, colocarlos en un plato con papel absorbente para retirar el exceso de aceite. También puedes hacerlos en una freidora de aire.
Camarones al coco con salsa agridulce de papaya
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