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Food Blog

Recipes from "Finn-Erik Cooks"

Finn-Erik Cooks - Coconut Shrimps with lemongrass and lime

1/12/2019

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Recipe below video.
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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
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Start with peeling you shrimps. Make sure to slice the back to get everything you need out. (See video on how too)
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Finely chop lemongrass and mix with Panko and shredded coconut. Zest in one lime, add chili and mix well.
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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.
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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.
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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.
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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.
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Add fine salt and some ground pepper. Plate the dish and enjoy a taste of the Caribbean.
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