Cabaron ku coco are fried shrimps with a layer of coconut. They often get used up this way Aruba ate. These coconut shrimp are delicious as a snack, snack… or of course as part of the evening meal!
The layer of coconut that surrounds this 'cabaron ku coco' go let you taste the Caribbean. So tropical! It is a welcome change from the 'standard' batter in which fish and shrimp are often fried.
Make sure the shrimp you are using have been properly cleaned and that the intestinal tract has been removed. Because the shrimps are breaded with coconut, you can't see them while eating. It is also the intention that the shrimps are stripped of their shells, but that the tail remains.
This recipe is for 4 servings (6 shrimp per person)
- 24 shrimps – peeled, but with tails
- 1 egg
- 50 gr wheat flour
- 150 ml of beer
- 1 teaspoon baking powder
- another 2 tablespoons of flour
- 150 gr coconut grater
- sunflower oil, for frying
Preparation cabaron ku coco:
Mix the egg with the wheat flour, the beer and the baking powder in a bowl.
Then prepare two other bowls: one with coconut and one with 2 tablespoons of flour.
Dip the shrimp in the flour first. Then dip them in the beer mixture.
Finally, put the shrimp in the coconut and place it on a plate.
Place the shrimp in the fridge for 30 minutes.
Meanwhile, heat the sunflower oil to 175 degrees.
Fry the prawns in the hot oil for about 3 minutes, until they are golden. Don't bake them too long, as this can make them tough and rubbery.
Finally, drain the shrimp on kitchen paper and serve them with your favorite dipping sauce. Enjoy your meal!
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