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Ingredients
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Coconut Shrimp
Mango Ginger Chutney
Method
Coconut Shrimp
Prepare the Shrimp
In a large bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside.
Bread the Shrimp
Take each shrimp and first coat it in the flour, shaking off any excess. Then dip it in the beaten eggs, allowing any excess to drip off, and finally coat it in the coconut flakes. Ensure each shrimp is well-covered.
Heat the Oil
In a large frying pan, heat the cooking oil over medium-high heat until it shimmers.
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, frying until they are golden brown and crispy, about 2-3 minutes per side. Remove the cooked shrimp and place them on a paper towel-lined plate to drain excess oil.
Mango Ginger Chutney
Combine Ingredients
In a medium bowl, combine the diced mango, grated ginger, lime juice, brown sugar, red chili flakes, and salt. Mix well to combine.
Chill the Chutney
Cover the chutney and refrigerate for at least 30 minutes to allow the flavors to meld together.