Udang Kelapa/Udang dengan Saus Mangga THAI Pedas

Crunchy coconut shrimp / prawns with a spicy Thai inspired Mango Sauce! These are shallow fried, not deep fried and the prawns cook VERY fast. These reheat really well! Refer to Note 6 for make ahead instructions. I made the sauce using Keitt mangoes because I think the slight tang is perfect for th

⏱ 30 menit 🔨 Persiapan 20mnt 🔥 Masak 10mnt 📊 Sedang ⭐ 5.0 (25) 👁 50
Udang Kelapa/Udang dengan Saus Mangga THAI Pedas

Bahan-bahan

4 porsi

Langkah-langkah

  1. Mango Sauce: Place ingredients in a small food processor (or blender or use a blender stick). Whizz until smooth. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.
  2. Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.
  3. Whisk egg in a small bowl. Mix panko and coconut in another bowl.
  4. Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.
  5. Heat oil in a skillet (Note 4) over medium high heat. Toss in a clotted lump of panko/egg to test for heat - if it sizzles right away and floats to the top, then the oil is hot enough.
  6. Working in batches, carefully place prawns in the hot oil. Cook for just 45 seconds (Note 5) until golden brown - start counting when you slide the first prawn in and remove the prawns from the oil in the order that you put them in.
  7. Remove onto a paper towel lined tray to drain.
  8. Serve warm with Spicy Mango Dipping Sauce!
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Udang Kelapa/Udang dengan Saus Mangga THAI Pedas

Bahan-bahan:
  • 1 lb / 500 g whole prawns OR 12oz/350g peeled fresh prawns ((Note 1))
  • 1/4 tsp salt
  • Black pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup desiccated coconut ((Note 2))
  • Oil (, for frying)
  • 1 cup (packed) fresh mango. roughly diced
  • 2 tbsp cilantro/coriander (, leaves and stems, roughly chopped)
  • 2 tbsp red onion or eschallots (, finely chopped)
  • 1 tbsp fish sauce ((or substitute with light or ordinary soy sauce))
  • 1 tbsp sriracha ((Note 3))
  • 1 tsp red chilli (, finely chopped (adjust to taste))
  • 2 - 3 tbsp coconut milk ((adjust for desired sauce consistency))

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