Baked Coconut Shrimps with Papaya Chutney
While reading some food magazines, I came across this combination which totally blew my mind. I was brave enough to fry the shrimps the first time, but I still cannot eat fried stuff without feeling bad (phisically) afterwards.
This is why I decided to bake them - much better, healthier and delicious. Would you try some?
The origin of these shrimps is yet unclear, but it is believed that they originated in French Polynesia or the Caribbean, where they are a very popular snack.
- 300 g deveined and cleaned shrimps (tails on)
- 40 g panko breadcrumbs (toasted in the pan for 2 minutes until golden brown)
- 40 g dessicated coconut (toasted in the pan for 2 minutes until golden)
- 50 g all purpose flour
- 1 tsp smoked paprika
- 0.4 tsp salt
- 0.5 tsp 5 spice powder (a Chinese mix of spices)
- 2 Pcs eggs
- 1 tbsp water
- 1/2 Pcs fresh papaya (seeds removed)
- 1/4 Pcs onion
- 1 Pcs lime wedge
- 1 clove garlic
- 1/2 Pcs red chilli
- 1 Pcs ginger (approx. 1 inch)
- 15 ml vinegar
- 1 tbsp brown sugar
- 4 tbsp water
- Coating the shrimps
Start by mixing the flour with the spices and salt. Set aside.
Mix the panko breadcrumbs and the coconut together. Set aside.
Beat the eggs with the water and set aside.
Take each shrimp and coat it with flour. Dust them well, them dip them into the egg mixture. Remove the excess and finally coat them with the panko breadcrumbs and coconut. Repeat the steps until all the shrimps are coated.
Place on a baking tray lined with baking sheet and bake for 12 minutes at 180 degrees Celsius.
- Making the chutney
For the chutney, add all the ingredients in a blender and squeeze the lime juice over them. Blend everything until smooth, then cook the mixture for approximately 5-7 minutes or until the smell of raw onion and garlic disappears and it starts becoming sweet. It should have a thick consistency. Serve the shrimps together with the chutney and extra lime wedges.
Enjoy!