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COCONUT SHRIMP PRAWN FRY

October 22, 2010 9:32 am 0 comments
Prawn Fry

Coconut Shrimp Prawn Fry

Coconut shrimp prawn fry is a tasty dish immensely popular and economical and easy to prepare. It is recommended for those who prefer meaty flavors. If you are following a diet, you may find coconut shrimp prawn fry useful. The crispy texture of the coconut shrimp prawn fry sets it apart from others of its kind.

Coconut shrimp prawn fry are served as appetizers and will be best for any party or celebratory meal. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Together with prawns, shrimp are widely caught and farmed for human consumption.

Preparing shrimp for consumption usually involves removing the head, shell, tail, and “sand vein”. To de-shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. Removing the “vein” (a euphemism for the digestive tract) can be referred to as “deveining”, though in fact shrimp do not have any real veins; they have an open circulatory system. The “vein” can be removed by making a shallow cut lengthwise down the outer curve of the shrimp’s body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. The shrimp is then rinsed under cold running water.

Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to fried rice. Common methods of preparation include baking, boiling, frying, and grilling.

Recipes of shrimp form a part of the cuisine of many cultures. Wet shrimp is commonly used as flavorings and soup base in Asian cuisines (such as Thai tom yum goong) while fried shrimp is popular in North America. Shrimp curry is very popular in South Asia and Southeast Asia. Shrimp are also found in Latin and Caribbean dishes such as enchiladas and coconut shrimp. Shrimp are also consumed as salad, by frying, with rice, and as shrimp guvec (a dish baked in a clay pot) in the Western and Southern coasts of Turkey.

It’s hard to imagine anything more appetizing than crispy fried shrimp in a coconut beer batter. You can also use white wine instead of beer for a different flavor. Serve these coconut shrimp with tangy-sweet sauce. This dish can be prepared in a number of ways with variations on the ingredients, method and presentation according to ones liking.

For preparing the Coconut shrimp prawn fry, remove the black intestinal vein of the shrimp by cutting the shrimp open following the curve of the back with a thin sharp knife. Fold the shrimp open and rinse it under a running tap and the vein should wash away. In a mixing bowl, put the shrimps and mix all the ingredients and marinade the shrimps for about 30 minutes. Coat the shrimps with beaten egg (white only). Mix all purpose flour to the dessicated coconut and keep aside. Take each shrimp and roll them in the coconut mixture and coat them well. Heat oil in a frying pan and deep fry the shrimps until they turn golden brown color. Remove and drain them on paper towels to get rid of excess oil. Serve the fried coconut shrimp prawns with chilli sauce. They can also be served on their own or with an exotic flavored dip to liven them up a bit, as they are also delicious on their own giving the distinct delicate flavor of coconut.

Recipe: coconut shrimp prawn fry

Summary: shrimp are called prawns in India

Ingredients

  • all purpose flour – 1 – pinch
  • chillipowder – 1 – pinch
  • coriander leaves – 1 – springs
  • curry leaves – 1 – springs
  • desicated cocnut – 10 – grams
  • egg – 1 – tsp
  • ginger garlic paste – 1 – tsp
  • salt – 1 – pinch
  • shrimp – 8 -number
  • turmeric – 1 – pinch

Instructions

  1. mix all ingredient and marinate the shrimpcoat the shrimp with beaten eggdip in coconut and allpurpose mixture and fry as shownserve hot with chilli sauce

Cooking time (duration): 25

Number of servings (yield): 4

Meal type: lunch

My rating: 5 stars:  ★★★★★ 1 review(s)

The shrimp are coated in a batter, rolled in coconut and are then usually fried, although you can bake them for a healthier option. View the making of Coconut shrimp prawn fry at: http://www.vahrehvah.com/coconut+shrimp+prawn+fry:3103

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