Bangkok Style Coconut Shrimp
Prepare to steal the show.
If you’re looking for a party showstopper, this recipe is it. And while Bangkok-style coconut shrimp isn’t exactly a traditional dish, it does capture the bold, balanced flavours Thai food is known for. Think citrus, crispy, and sweet with a touch of heat.
The real love is in the batter. I use a bit of rice flour for added crisp and then add an extra boost with Korean chili pepper (my preference), cayenne, and coriander. Did I mention all that beautiful coconut? If beer isn’t quite your thing, not to worry. Club soda is a great substitute, just be sure to keep your liquid ice cold until right before you make the batter.
And now for your dipping options— think citrus sambal, Vietnamese jeow sam, Tentsuyu (tempura dipping sauce), and of course a sriracha aioli. These shrimp are also so good you may just eat them —plenty of them—straight up. —CFG
Ingredients
12-16 large shrimp, deveined, shell removed, tail-on
1 cup all-purpose flour
1/4 cup rice flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp Korean chili pepper flakes (or chili powder)
1-2 pinches of cayenne pepper (or to taste)
1/2 tsp ground coriander
1 bottle of Thai beer -OR- sparkling water, extra cold
1 bag (400g) of medium sized unsweetened shredded coconut
Oil for frying (peanut or vegetable)
Directions
Place a bottle of beer/sparkling water into the freezer to chill (20-30min).
Prepare the shrimp by cleaning: devein, remove shell but leave the tail on. Set aside on a paper towel lined plate to remove all excess moisture.
Preheat the oil to 350°F.
Prepare a large flat plate and spread out the bag of shredded coconut. Set aside.
Prepare a cooling rack by placing it on a large cookie sheet, then line with 2-3 layers of paper towel. Set aside.
In a small mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup of rice flour, 1 tsp of baking powder, 3/4 tsp of salt, 1/4 tsp of Korean chili pepper flakes (or chili powder), 1-2 pinches of cayenne pepper (or to taste), and 1/2 tsp of ground coriander.
Gradually whisk the bottle of beer or 350ml of sparkling water into the flour mixture until the batter is smooth.
Using a fork or small tongs, dip the shrimp fully into the batter, being sure coat both sides, then set the shrimp into the shredded coconut. Coat both sides.
Transfer the battered shrimp to the preheated oil and fry for 2-4 minutes (depending on shrimp size). Be sure to turn the shrimp halfway through cook time to ensure both sides fully cook and turn golden.
Remove the shrimp from the oil and drain on paper towel lined cooling rack.
Serve with your preferred dipping sauces and enjoy!
