Recipe Information

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Difficulty: Easy

Ingredients

• For the Coconut Sweet Potato Purée:
  • 2 medium sweet potatoes
  • 150 ml coconut cream
  • 1 red chili pepper, halved
  • 1 clove of garlic
  • 1 pinch of salt
  • 50 g unsalted butter
• For the Crispy Shrimp:
  • 12 large shrimp, peeled and deveined
  • 2 eggs, beaten and seasoned with salt and pepper
  • 2 tablespoons all-purpose flour
  • 4 tablespoons panko breadcrumbs
  • 2 tablespoons shredded coconut
  • Oil for frying (about 1 liter)
• For the Spicy Soy Sauce:
  • 2 tablespoons Kikkoman soy sauce
  • 2 tablespoons Kikkoman Poké sauce
  • 2 tablespoons chopped cilantro
  • 1 finely chopped red chili pepper

Instructions

1. Prepare the Sweet Potato Purée:
   1. Peel, wash, and cut the sweet potatoes into large cubes.
   2. In a saucepan, combine the sweet potatoes, coconut cream, the halved red chili, and a pinch of salt. Cook for about 20 minutes over medium heat until the sweet potatoes are tender.
   3. Blend the mixture until smooth, then add the cold butter and blend again until creamy.
2. Prepare the Crispy Shrimp:
   1. Rinse and pat dry the shrimp.
   2. Heat oil in a deep pot to 180°C (356°F).
   3. Coat each shrimp in flour, dip in the beaten eggs, and then roll in a mixture of panko breadcrumbs and shredded coconut.
   4. Optionally, skewer the shrimp onto sticks to keep them straight during frying.
   5. Fry the shrimp for 2 to 3 minutes until golden and crispy.
3. Make the Spicy Soy Sauce:
   1. In a bowl, mix the Kikkoman soy sauce, Poké sauce, chopped cilantro, and finely chopped chili.
4. Serve:
   1. On a plate, place a scoop of sweet potato purée and arrange three crispy shrimp on top. Enjoy with a dip in the spicy soy sauce!

Notes

This dish is versatile; you can adjust the spice level by adding more or less chili according to your taste. The sweet potato can also be substituted with regular potatoes if desired.

Recipe Tips

To achieve the best crunch, use panko breadcrumbs, as they provide an extra crispy texture compared to regular breadcrumbs.

Nutritional Information

This recipe provides approximately 400 calories per serving, packed with protein from the shrimp and healthy fats from the coconut.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can prepare the sweet potato purée in advance. Just reheat before serving.

What can I serve this dish with?

This dish pairs wonderfully with a fresh salad or steamed vegetables for a complete meal.

Can I use frozen shrimp?

Yes, be sure to thaw them completely and pat them dry before using them in this recipe.

Is there a non-spicy option?

Absolutely! Omit the chili pepper for a milder flavor and use sweet soy sauce instead of spicy.

What’s the best way to store any leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to maintain crispiness.