Coconut Shrimp

This is another popular Asian appetizer, which I bake in the oven rather than fry, producing a lighter result. Serve it with the same salad mixture and dressing used for the summer rolls, as a superb appetizer or with the Cantonese Dressing for dipping.


  • 1 teaspoon Asian chili sauce
  • 2 teaspoons soy sauce
  • ½ teaspoon sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons vegetable oil
  • 12 large shrimp, peeled
  • 1 egg, beaten
  • ½ cup panko
  • ½ cup unsweetened grated coconut


Preheat oven to 450 F.

Combine chili sauce, soy sauce, sugar, rice vinegar and vegetable oil in a bowl. Toss with shrimp and leave to marinate for 15 minutes. Drain and toss shrimp with beaten egg.

Combine panko and grated coconut. Roll shrimp in panko mixture and place on a well-oiled baking sheet. Bake for 5 to 7 minutes, turning once, or until coating is crisp and shrimp are just cooked through. (Alternatively, shallow fry in a skillet on medium-high heat for 2 minutes per side). Serves 4.