Toasted Coconut Shrimp Salad
Summary
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Ingredients
header
Toasted Coconut Shrimp 24
large shrimp 16/20 size 2 cups
panko bread crumbs 1 cup
toasted coconut flakes 1 cup
flour 1 teaspoon
Salt 1 teaspoon
pepper 4
eggs, beaten header
Curry Dressing 3
Eggs 3 tablespoons
yellow curry powder 1⁄2 cup
honey 1
lemongrass (white part only) finely minced 2
Kaffir lime leaves 1 teaspoon
garlic powder 1 teaspoon
ground ginger 2 tablespoons
mirin 1 teaspoon
cilantro, chopped 3 cups
vegetable oil header
Salad 3
small heads butter lettuce 1
English cucumber, thinly sliced 1 cup
daikon, finely shredded 1 cup
carrots, finely shredded 30
fresh basil 30
fresh mintInstructions
Toasted Coconut Shrimp
- Peel, devein and butterfly shrimp.
- Combine panko and coconut flakes in a bowl, reserving ¼ cup coconut flakes for garnish.
- Combine flour, salt and pepper in another bowl.
- Lightly dredge shrimp in the flour mixture then dip in beaten eggs.
- Coat shrimp on both sides with panko mixture, pressing shrimp down so they are well coated.
- Refrigerate shrimp for 15 minutes.
- Fry shrimp in hot oil until brown and crispy, about 1 minute.
- Drain on paper towels.
Curry Dressing
- Combine all ingredients except oil in a blender, mix well.
- With blender on low speed, very slowly add oil. Dressing mixture will thicken.
- Chill for one hour before serving.
Salad
- Line individual salad bowls with butter lettuce.
- Spoon 1-2 Tbsp. Curry Dressing into bottom of bowls.
- Arrange cucumber, daikon and carrot on top of dressing.
- Top vegetables with four shrimp and reserved coconut.
- Add basil and mint leaves and more Curry Dressing.
