Spicy Coconut Shrimp with Coconut Kau Kau
Twice baked potatoes using sweet potatoes with a tropical twist? Yes, Please! Crispity crunchity shrimp with a kick? Absolutely! Using the twice baked sweet potato as a dip for the shrimp? Brilliant!
Spicy Coconut Shrimp
1 lb shrimp , peeled and deveined, tails on
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp cayenne , or more to taste
1/2 cup Panko bread crumbs
1/3 cup shredded coconut
1/3 cup coconut milk
vegetable oil , for deep frying
In one bowl, mix up the cayenne, salt and flour. Go bold with the cayenne if you’d like. Personally, I was in the mood for mild.
Fill a second bowl with coconut milk.
In a third bowl, combine coconut flakes with panko bread crumbs.
Coat the shrimp in the flour mixture, then dip in the coconut milk, and finally coat with the panko.
Fry them right away in a shimmering vat of oil until golden brown (350F) – 2-3 minutes. Do not crowd: cook in batches, if necessary.
Coconut Kau Kau
2 sweet potatoes (kau kau)
4 tablespoons butter , diced
3 tablespoons grated fresh coconut (or unsweetened shredded coconut)
½ cup coconut cream
½ onion , finely chopped
2 cloves garlic , crushed
1 (1-inch) piece fresh ginger grated
2 tablespoons orange juice
Salt to taste
Pepper to taste
Rinse the sweet potatoes, then wrap each of them in aluminum foil and place on a plate.
Bake in preheated 400 F oven for 1 hour or until cooked through.
Cut sweet potatoes in two lengthwise.
Scoop out about ¾ of the sweet potatoes with a spoon into a bowl.
Immediately add the butter. Add salt and pepper, and mash with a fork to get a smooth purée.
Set the skins of the half hollowed sweet potatoes on a baking sheet lined with parchment paper.
Add the coconut cream, onion, garlic, ginger and orange juice to the mashed sweet potatoes. Mix well.
Fill the hollowed half sweet potatoes with the mashed mixture.
Bake in the oven for another 5 minutes before serving.