Coating Coconut Shrimp

Our answer

NIgella's Coconut Shrimp With Turmeric Yogurt uses a coating mixture of panko breadcrumbs and desiccated coconut, which fries to a firm, crisp carapace. The shrimp are first dredged in rice flour and coated in egg, to help the final crumb coating to stick. Flour, egg, then breadcrumbs is a fairly common way to coat fish and seafood before frying.

The recipe does mention that you need to press the coconut breadcrumbs fairly firmly onto the shrimp. The eggs should be thoroughly whisked and make sure that you turn the shrimp over in the eggs a couple of times so that they become properly coated in egg. When you whisk the eggs together you could try adding a tablespoon of cold water as this will slightly thin the egg wash and may help to ensure the shrimp get a good soaking. Finally, you could use regular flour rather than rice flour but the rice flour helps to add to the overall crunch of the shrimp coating.