Finn-Erik Cooks - Coconut Shrimps with lemongrass and lime

Recipe below video.

Snack for two or starter for four you need:

• 12 raw tiger prawns or raw scampi
• 3 dl Panko (Japanese breadcrumbs) 
• 2 dl shredded coconut
• 1 egg
• 2 dl plain flour
• 3 stalks of lemongrass
• 1 ts chili powder (or Cayenne pepper)
• 1 lime
• 2 dl light sour cream
• 3 ts sweet mustard sauce (Ravigotte in Norway)
• 2 ts Dijon Mustard
• 3-4 dl Sunflower oil
• Fresh dill
• Fine salt
• Ground pepper

Start with peeling you shrimps. Make sure to slice the back to get everything you need out. (See video on how too)

Finely chop lemongrass and mix with Panko and shredded coconut. Zest in one lime, add chili and mix well.

Make the dipping sauce
Add light sour cream to a small bowl and pour in Dijon and mustard sauce. Squeeze the juice of 1/2 a lime and finely chopped fresh dill. Mix well.

Whip up an egg and pour plain flower into a bowl. Dip shrimps into:
​Flour - Egg - panko/coconut mix - in this order.
A good tip is to keep one hand for the dry mixes and one for the wet. When dipping into panko/coconut, squeeze the mix properly around the shrimp so you get a thick layer.

Heat oil in a casserole to 180-190 degrees Celcius. Use a thermometer. If the oil reaches higher temperatures, thing will burn more easily. 

NB! - I recommend using a casserole with a lid. In case something happens and flames appear, you can put the lid on to extinguish them. Never use water.
Do not use lid when cooking the shrimps.

Cooking takes 1-2 minutes, so watch closely. Use a pinch and make sure nothing sticks to the bottom. You're looking for that nice golden crust. Take out and place on kitchen paper to drain.

Add fine salt and some ground pepper. Plate the dish and enjoy a taste of the Caribbean.