Coconut Shrimp with Sweet and Sour Papaya Sauce

ESP
ENG

COCONUT SHRIMP
WITH SWEET AND
SOUR PAPAYA SAUCE

4 to 6 servings

Medium Difficulty

Papaya

400 g

3 cups

Shrimp

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

Ginger

1 cm

Lime

90 g

3 pieces

Sugar

15 g

1 tbsp

Water

30 ml

2 tbsp

Rinse the papaya. Peel it and remove the seeds.

Put the flour in a medium bowl. Beat the eggs in another bowl. In a third bowl, mix the bread crumbles and the coconut.

Dip the shrimp into the flour, then the eggs and then dredge the shrimp into the coconut pressing gently to adhere. Set aside.

Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp each side until golden.

Place the finished coconut shrimp on a plate lined with a paper towel.

Using a blender, mix papaya, garlic, ginger, lime, sugar and water until smooth.

Serve the coconut shrimp with the sauce to dip in.

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.