Coconut Shrimp with Sweet N’ Spicy Dipping Sauce

15 Sep

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Coconut Shrimp can be baked or fried. The No Sugar Added dipping sauce it perfect!

INGREDIENTS

Approximately 1 pound cooked, peeled and deveined prawns. (You can use raw if you like. The prawns cook so quickly that the recipe doesn’t need to be adjusted at all.

2-3 eggs, lightly beaten

approximately 1/4 cup flour of your choice (for dredging)

1/2 cup bread crumbs

1/2 cup unsweetened, shredded coconut

*oil for frying

dipping sauce: combine 1/2 cup no sugar added peach preserves with 1 tbsp of chilli garlic sauce

DIRECTIONS

Have eggs beaten in a bowl, with flour in a bowl and combine the crumbs and coconut together in a separate bowl.

Dip prawns into egg. Then the flour… shake off excess. Dip back into the egg, then coat with the crumb/coconut mixture.

*Option 1: place on a parchment lined sheet. Spray lightly with oil and bake for about 12 minutes at 400 degrees. Flip over and bake for about another 5 more until slightly browned and crispy. (I baked the ones in the picture above)

*Option 2: Heat oil in a large pan on medium high heat. Place prawns in hot oil and fry until browned on each side. Few minutes…. keep an eye on them.

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