Coconut Shrimp
Preparation Time - 15 minutes | Cooking Time - 15 minutes | Serving - 4
Preparation Time - 15 minutes | Cooking Time - 15 minutes | Serving - 4
Jumbo shrimp - 500 grams peeled, stripped, tails intact
All-purpose flour - 1/2 cup
Salt to taste
Pepper- to taste
Batter:
All-purpose flour - 1/2 cup
Baking powder - 1 tsp
Garlic powder - 1/2 tsp
Egg - 1
Soda water – ½ cup you may need a little extra
Coating:
Shredded coconut - 1 cup sweetened or unsweetened
Bread crumbs - 1 cup
Add all-purpose flour,salt, pepper, baking powder, garlic powder, egg, soda water one by one to a first bowl.
Add breadcrumb and shredded coconut in second bowl, mix well.
Add all-purpose floor for dredging in third bowl.
Mix all batter ingredients together until it resembles a pan cake consistency.
Now take the shrimp one by one, dredge it in flour, dip it in batter and coat it with coconut/breadcrumb mixture. Place all the shrimp in baking sheet as a single layer and freeze it for about 30-45 min.
Place the Fryo on top of the Robocook and set the steam rack inside the cooking pot.
Place the Fryo on top of the robocook and connect the power cord. (Do no connect the robocook).
After freezing done, place it in basket, then remove the lid and place the basket on the steam rack.
Place the RobocookFryo on top and move down the handle to start. Now set the temperature at 205⁰C along with 10 min timer and press “PLAY” button.
Built with Air Blast Technology the RobocookFryo optimizes the energy usage and starts its ultra-fast cooking.
Once the countdown comes down and cooking is completed it stops with 3 Beep sound. Pull the handle and removethe Fryo lid from the Robocook.
Drain them on a paper towel lined plate
Serve the coconut shrimp with sweet chilli sauce.