Photograph of the finished Coconut Prawns with Mint Sauce

Vietnam · Tôm chiên dừa xốt bạc hà

Coconut Prawns with Mint Sauce

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 2.6 lb
  • Photograph of Shredded coconut Shredded coconut 12.7 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 8.5 oz
  • Photograph of Flour Flour 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Mint leaves Mint leaves 4.2 oz
  • Photograph of Sour cream Sour cream 1 cups
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Lime Lime 2

Method

  1. 1 Peel the shrimp, leaving the tails intact, then make incisions in the belly and pat dry.
  2. 2 Mix the shredded coconut with the breadcrumbs in a ratio of three parts coconut to two parts breadcrumbs.
  3. 3 Mix in some breadcrumbs with the shredded coconut to prevent the coating from burning before the shrimp is cooked.
  4. 4 Roll the dough in flour, dip it in egg, then roll it in the coconut mixture and press gently.
  5. 5 Fry in oil at 165 degrees for 3 minutes; the shredded coconut burns very quickly at high heat.
  6. 6 Blend mint leaves with sour cream, sugar, and lemon juice to make a green dipping sauce.

With an appliance

  • Air fryer 35 min

    Replace step 5: spray oil evenly, then steam in a hot air pot at 180 degrees for 10 minutes, flip at minute 6.

Start cooking