Recipe for Coconut Shrimp with Spicy Marigold Non Fat Yoghurt Fruit Dip

Here's the recipe from cousin BL. She learnt this from a workshop. Thanks for sharing. I must try. The picture looks appetizing.

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Ingredients:
Coconut Shrimp
Desiccated Coconut Flaked, Lightly Toasted 2 cups
Corn Flour ½ cup
Japanese Panko Crumbs (Bread Crumb) ½ cup
Cajun Spice (to Taste) ½ tsp
Salt ½ tsp
White Pepper Powder ½ tsp
Egg White 3 nos
Fresh Lime Juice 1tbsp
Large Shrimp (peeled with Tails on) 20 pcs

Dipping Sauce
MARIGOLD NON FAT Peach Mango Yoghurt 400gm
Fresh Lime Juice 1 tbsp
Salt ¼ tsp
Thai Red Curry paste (to taste) ½ to 1 tbsp
Chopped Fresh Cilantro (Chinese Parsley) 1 tbsp
Lime (Garnish) 2 wedge


Cooking Method:
1. Mix well the coconut & bread crumb together in a bowl.
2. Marinate the prawns with salt, pepper & Cajun spice, then add in fresh lime juice after that add in the egg white for 2 mins.
3. Put the yoghurt in a bowl, add in Thai red curry paste, chopped Cilantro, fresh lime juice then stir well and add in salt, pepper and mix them well.
4. Put the corn flour in a small bowl then add in some water and stir it well.
5. Put the prawn into the corn flour mixture and then coat it well with the coconut & bread crumb mixture.
6. Put the prawn into the oil and deep fry until golden brown.
7. Serve shrimp with MARIGOLD NO FAT Peach Mango Yoghurt fruit dip garnished with cilantro.


Note:
Dried coconut (80%) best is more than Bread Crumb(20%), so the shrimp will more crispy.
Can change Shrimp to Dory Fish.
If want the shrimp straight, just massage the shrimp until it straight.