This Easy Buffet Style Creamy Chinese Coconut Shrimp Recipe is a quick and easy 30-minute dinner! The tender shrimp is sautéed in coconut oil, then stirred into the sweet coconut sauce!
The decadent, silky, creamy sauce goes perfectly with shrimp and prawns. To soak up all of the sauce, serve the dish over rice, quinoa, or even creamy mashed potatoes.
Tempura batter mix:
– 130 ml chilled soda water or sprinkling water
– 1 egg
– 6 tablespoons all-purpose flour or cake flour
– 3 tablespoons corn starch
Tempura batter and Frying shrimps
– Whisk together egg and chilled soda water. Pour it over flour and corn starch. Keep mixing until all combined. Skip this step if using a store-bought tempura batter.
Tempura batter and Frying shrimps
– Add shrimp to a large bowl, and sprinkle with salt and black pepper. Pour tempura batter on the shrimp; make sure every shrimp is coated with the batter.
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Tempura batter and Frying shrimps
– Add oil to a large skillet on medium high heat. Fry battered shrimp on each side for 3-4 minutes until crispy.
– Place fried shrimp on a paper towel to drain excess oil.
Coconut Sauce
– In a saucepan, combine coconut milk, coconut cream, sweetened condensed milk, mayonnaise, corn starch, and salt. Mix until all combined.
– Cook the coconut sauce on medium heat while constantly whisking until smooth and thick.
Assembly
– Place fried shrimp in a large bowl, pour coconut sauce on top, and mix until shrimp are coated with the sauce.
– Garnish with green onions, and enjoy.