Step by step

Method

5 steps

1. 1

   Pat 1 lb large peeled, deveined shrimp very dry with paper towels and season with ½ teaspoon salt. Set out three shallow bowls: ½ cup rice flour, 1 beaten large egg, and 1 cup unsweetened shredded coconut.

2. 2

   Working one at a time, dredge each shrimp in rice flour (shake off excess), dip in egg, then press into the coconut so it sticks in an even coat. Set on a plate as you go.

3. 3

   Heat 2 tablespoons neutral oil in a large skillet over medium heat until a coconut flake sizzles gently on contact (not smoking). Cook the shrimp in batches without crowding until the coconut is golden and the shrimp are opaque and C-shaped, about 2–3 minutes per side. Tight O-shaped shrimp are overcooked. Drain briefly on a rack.

4. 4

   Meanwhile, simmer ¾ cup unsweetened coconut milk, 1 tablespoon fresh lime juice, 1 tablespoon fish sauce, 1 teaspoon brown sugar, 1 grated garlic clove, 1 teaspoon grated fresh ginger, and optional ½ teaspoon sliced chili in a small saucepan over medium-low 3–4 minutes until slightly thickened and fragrant — it should coat a spoon lightly.

5. 5

   Serve the shrimp with the warm sauce, steamed jasmine rice, cilantro, and lime wedges. You want crisp golden coconut around plump shrimp with a tangy coconut dipping sauce — not pale soggy coating or rubbery shrimp.