Coconut Shrimp Poppers

Everybody loves my coconut shrimp poppers.  I have made these many times for get togethers at home, friends’ parties, pot lucks etc, and each time I made them they disappeared in no time. They have an extra crunch that awakens your senses when you take your first bite. Then the subtle heat from the dijon mustard infused with the Sriracha hot sauce kicks in resulting in a tongue tingling sensation. And the dipping soy sauce fired up with ginger and green chillies has enough zing to ignite your soul and take you to another level of flavour. Hmm, what an experience of flavours to enjoy!

Ingredients:
1lb Raw Jumbo Tiger shrimps
1 cup Kellogg’s Corn flakes
1 cup Panko Crumbs
1 cup White flour
1 tsp Black Pepper
1 tsp Dijon Mustard
1 tsp Sriracha chilli sauce
1/4 tsp Garlic Powder
1/2 tsp Cumin Powder
1 tsp Black Pepper
1- 2 Eggs
1 cup Flour
1 tbs White sesame seeds
1/2 cup Unsweetened coconut flakes
Vegetable oil for frying
Salt to taste

Method:
1.Peel the shrimp but leave the tail, then devein, rinse, drain and dry on paper towels. Season them with salt and pepper and set them aside.
2.Mix together dijon mustard, sriracha sauce, garlic and cumin powders and marinate the shrimps with this paste. Leave for half an hour.
3.Put the corn flakes in a ziplock bag and crush them with a rolling pin. Do not make a fine powder. they should be coarsely crushed. Mix together the crushed corn flakes with the panko crumbs. Add some salt, pepper, coconut flakes and sesame seeds.
4.Place the beaten egg, flour and Panko Corn flakes mixture separately in 3 different bowls.
5.Take each shrimp, first coat with flour, next dip in the beaten egg and then roll in the panko corn flakes mixture. Repeat for all the shrimps with patience taking care to coat them evenly.
6.Heat oil in a frying pan and fry them till golden brown and crisp. Drain on paper towels and serve hot with soy dipping sauce. Enjoy!

For the Dipping Sauce:

Ingredients:
1/2 cup Soy sauce
1 tsp Chopped ginger
1 tsp Chopped green chillies
2 tsp White Vinegar
1 tsp Franks Red hot sauce

Method:
1.Mix together all the above ingredients and leave aside for at least 15 mins. The soy dipping sauce infused with the flavours of ginger, green chillies and red hot sauce is now ready for use.

Recipe

Coconut Shrimp Poppers

Author: Fouzia Husainy

Everybody loves my coconut shrimp poppers and I have made these many times for get togethers at home, friends' parties, pot lucks etc and each time I made them they disappeared in no time. They have an extra crunch that awakens your senses when you take your first bite. Then the subtle heat from the dijon mustard infused with the Sriracha hot sauce kicks in resulting in a tongue tingling sensation. And the dipping soy sauce fired up with ginger and green chillies has enough zing to ignite your soul and take you to another level of flavour. Hmm, what an experience of flavours to enjoy!

Course Non Vegetarian, Side Dish, Snack

Cuisine Canadian, indian cuisine

Ingredients

  

1x2x3x

• 1 lb Raw Jumbo Tiger shrimps

1 cup Kellogg's Corn flakes

• 1 cup Panko Crumbs
• 1 cup White flour
• 1 tsp Black Pepper
• 1 tsp Dijon Mustard
• 1 tsp Sriracha chilli sauce
• 1/4 tsp Garlic Powder
• 1/2 tsp Cumin Powder
• 1 tsp Black Pepper
• 1- 2 Eggs
• 1 cup Flour
• 1 tbs White sesame seeds
• 1/2 cup Unsweetened coconut flakes
• Vegetable oil for frying
• Salt to taste

For the Dipping Sauce:

• 1/2 cup Soy sauce
• 1 tsp Chopped ginger
• 1 tsp Chopped green chillies
• 2 tsp White Vinegar
• 1 tsp Franks Red hot sauce

Instructions

 

• 1.Peel the shrimp but leave the tail, then devein, rinse, drain and dry on paper towels. Season them with salt and pepper and set them aside.
• 2.Mix together dijon mustard, sriracha sauce, garlic and cumin powders and marinate the shrimps with this paste. Leave for half an hour.
• 3.Put the corn flakes in a ziplock bag and crush them with a rolling pin. Do not make a fine powder. they should be coarsely crushed. Mix together the crushed corn flakes with the panko crumbs. Add some salt, pepper, coconut flakes and sesame seeds.
• 4.Place the beaten egg, flour and Panko Corn flakes mixture separately in 3 different bowls.
• 5.Take each shrimp, first coat with flour, next dip in the beaten egg and then roll in the panko corn flakes mixture. Repeat for all the shrimps with patience taking care to coat them evenly.
• 6.Heat oil in a frying pan and fry them till golden brown and crisp. Drain on paper towels and serve hot with soy dipping sauce. Enjoy!

The dipping Sauce

• 1.Mix together all the above ingredients and leave aside for at least 15 mins. The soy dipping sauce infused with the flavours of ginger, green chillies and red hot sauce is now ready for use.

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