1poundlarge shrimp, peeled, deveined, tail-on if possible
2/3cupall purpose flour
1cuppanko bread crumbs
1 1/2cupflaked coconut
oil for frying
Combine flour, garlic and kosher salt in a bowl. Whisk together egg whites and water in another bowl. In a third bowl combine panko bread crumbs and coconut.
Press shrimp into flour to coat. Dip in egg batter and then press into coconut/panko mixture. Repeat until all shrimp are breaded.
Heat 1/4 inch of oil in a large skillet over medium heat. Sprinkle some panko bread crumbs into the oil, if they sizzle the oil is hot enough. Begin frying the prawns in batches until golden brown and cooked through, about 3 minutes. Transfer to a paper towel lined plate. Allow to cool slightly. Serve.
As with any fried food, it is essential not to overcrowd the pan when you are cooking the shrimp. Overcrowding will cause the shrimp to steam rather than fry and they won't be as crispy. Make ahead tip: Coated shrimp can be refrigerated for up to two hours until you are ready to cook.This recipe can easily be doubled. To ensure crispiness, these are best eaten the day of.Nutrition information for estimation purposes only.